Michelin Star Recipe Design

Dish Name: "Venison in the Mist: A Convergence of Forest and Field"
Conceptual Narrative: This dish embodies the harmony of Japanese tea culture and European game traditions. The earthy bitterness of matcha complements the rich venison, while huckleberry adds a touch of sweetness. Miso and celeriac provide umami depth, sake foam introduces lightness, and pickled shiitake cuts through the richness. The dish evokes a misty forest, blending textures and flavors across continents.

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Components & Detailed Instructions

(Serves 4)

1. Matcha-Crusted Venison Loin

Ingredients:

• 4 venison loins (150g each, sourced from New Zealand or specialty game farms)
• 2 tbsp high-grade matcha powder (Uji, Japan)
• 1 tbsp ground black pepper
• 1 tsp sea salt
• 1 tbsp grapeseed oil

Method:

1. Sous-vide the venison at 57°C (135°F) for 2 hours.
2. Pat dry, then coat with matcha, salt, and pepper.
3. Sear in grapeseed oil for 30 seconds per side. Rest for 5 minutes before slicing.

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2. Huckleberry-Port Reduction

Ingredients:

• 200g huckleberries (fresh or frozen, Pacific Northwest)
• 100ml port wine
• 50g sugar
• 1 sprig thyme

Method:

1. Simmer huckleberries, port, sugar, and thyme until reduced by half (15–20 mins).
2. Strain through a fine sieve. Reserve for plating.

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3. White Miso-Celeriac Puree

Ingredients:

• 1 large celeriac, peeled and cubed
• 2 tbsp white miso paste (available at Japanese markets)
• 50ml heavy cream
• 30g butter

Method:

1. Boil celeriac until tender. Drain.
2. Blend with miso, cream, and butter until silky. Pass through a tamis.

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4. Pickled Shiitake Mushrooms

Ingredients:

• 100g shiitake, thinly sliced
• 100ml rice vinegar
• 50ml water
• 20g sugar
• 1 tsp salt

Method:

1. Bring vinegar, water, sugar, and salt to a boil. Pour over shiitake.
2. Cool and refrigerate for 1 hour.

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5. Sake-Kasu Foam

Ingredients:

• 100ml sake kasu (lees from Japanese markets)
• 100ml vegetable stock
• 2g lecithin

Method:

1. Blend sake kasu and stock. Add lecithin.
2. Use a hand blender to create foam before plating.

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6. Crispy Lotus Root Chips

Ingredients:

• 1 lotus root, thinly sliced
• 500ml vegetable oil for frying
• Salt to taste

Method:

1. Fry lotus root slices at 180°C (356°F) until golden. Drain and season.

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Plating Presentation

1. Base: Swipe white miso-celeriac puree diagonally across a dark slate plate.
2. Protein: Place 3–4 slices of venison atop the puree.
3. Sauce: Dot huckleberry reduction around the plate.
4. Foam: Quenelle sake foam beside the venison.
5. Garnish: Scatter pickled shiitake and micro shiso leaves.
6. Texture: Stand lotus chips vertically for height.

Final Touch: Dust with a hint of matcha powder for a misty forest effect.

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Sourcing Notes

• Matcha: Ceremonial-grade from Uji, Japan (e.g., Ippodo Tea Co.).
• Venison: Opt for sustainably farmed New Zealand venison or local game.
• Huckleberries: Frozen wild huckleberries (e.g., Oregon Berry Packing).
• Sake Kasu: Available at Japanese specialty stores or online (e.g., Yamajin).

This dish balances innovation with elegance, showcasing unexpected pairings and advanced techniques worthy of a Michelin 3-star accolade.