This dish is designed to excite both the palate and the eyes. The venison loin is seared to a perfect medium-rare, carrying a subtle warmth from saffron and chili. The roasted fennel purée adds creamy sweetness, while black garlic jus delivers deep, savory umami notes. Candied hazelnuts introduce a crunchy texture and nutty sweetness, completing a multi-dimensional flavor experience.
Every bite showcases contrast and balance: rich, tender meat; smooth, aromatic purée; deeply flavored sauce; and sweet, crisp garnish. The plate is elegant, layered, and sophisticated, ideal for a fine-dining presentation at home.
Ingredients
For the venison:
2 venison loins (about 200g each)
Salt and freshly ground black pepper
1 tablespoon olive oil
Pinch of saffron threads
1/2 teaspoon chili flakes
For the roasted fennel purée:
2 fennel bulbs, trimmed and quartered
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup cream
For the black garlic jus:
4 cloves black garlic, mashed
1/2 cup beef stock
1 tablespoon soy sauce
1 teaspoon butter
For the candied hazelnuts:
1/4 cup hazelnuts
2 tablespoons sugar
Pinch of salt
Instructions
Preheat oven to 200°C (400°F). Toss fennel bulbs with olive oil, salt, and pepper, and roast for 25–30 minutes until tender and caramelized. Blend roasted fennel with cream until smooth and season to taste. For the candied hazelnuts, melt sugar in a small pan until it turns golden, then stir in hazelnuts and salt, coating them evenly. Spread on parchment paper to cool.
For the venison, season loins with salt, pepper, saffron, and chili flakes. Heat olive oil in a skillet over medium-high heat and sear loins for 3–4 minutes per side for medium-rare. Let rest for 5 minutes. In the same skillet, add black garlic, beef stock, and soy sauce, simmering until slightly reduced. Stir in butter to finish the jus. To plate, spread roasted fennel purée on the plate, place venison on top, drizzle with black garlic jus, and sprinkle candied hazelnuts over the dish for crunch and visual contrast.
Tips
Rest the venison to retain juiciness before slicing.
Toast saffron lightly to enhance its aroma before adding to the meat.
Black garlic jus can be made ahead and reheated gently.
Candied hazelnuts should be stored in an airtight container if made in advance.
Plate with care to showcase all textures—smooth purée, tender meat, glossy jus, and crunchy nuts.