Seared Cervena Venison Loin by Anthony Bombaci on

Anthony Bombaci

Hilton Hotel 2201 N Stemmons Fwy
Dallas, TX 75207
(214) 761-7479

Biography & Interview »

Chef Anthony Bombaci
Nana | Dallas

Never heard of Anthony Bombaci? That’s because he’s spent the last nine years in Spain, honing his skills with some of Spain’s most innovative chefs, including Ferran Adrià and Joan Roca. Perched on the 27th floor of a hotel overlooking the Dallas cityscape, his stunning, artistic presentations at Nana promise a lot and deliver even more with their balanced flavors and textures. While his dishes may sound alternative (sweet tomato marmalade paired with yogurt sorbet and jellied olive oil) one never feels like a guinea pig at the hands of an experimental chef. His mature dishes, which draw from a global market of ingredients and spices, are completely polished and precise, presenting a vision influenced by his years abroad, but clearly his own.

Slow-Cooked and Seared Cervena Venison Loin, Caramelized Bananas, Thai Peanut Sauce, Cilantro
Chef Anthony Bombaci of Nana – Dallas, TX
Adapted by

Yield: 10 Servings


    Liquid Caramel:
  • 500 grams sugar
  • 2 drops lemon juice
  • 200 grams hot water

    Pan Roasted Salsify:
  • 50 2-inch pieces salsify, cleaned and trimmed
  • ¼ cup olive oil
  • ¼ cup butter

    Thai Peanut Sauce:
  • Sea salt
  • Sugar
  • Rice wine vinegar
  • Green curry paste
  • Lemon grass stalks, minced
  • Ginger, microplaned (while frozen)
  • Veal stock
  • Shallots, minced
  • Peanuts, peeled and not roasted

  • 10 200-gram venison loin portions, from the saddle
  • Salt
  • Extra virgin olive oil

    To Assemble and Serve:
  • ½ cup cilantro, julienned
  • 10 bananas, green tip, sliced
  • 25 grams unsalted butter
  • Micro cilantro


For the Liquid Caramel:
Make a dry caramel with the sugar and lemon juice then add the hot water to dissolve the sugar. Cook over low heat, dissolving any lumps. Strain, cool, and reserve for service.

For the Pan Roasted Salsify:
Preheat oven to 400°F. Toss the salsify with butter and olive oil and roast until caramelized and slightly al dente. Reserve, keeping warm.

For the Thai Peanut Sauce:
Preheat oven to 325°F. Combine the salt, sugar, vinegar, green curry paste, lemon grass, ginger, veal stock, and shallots to taste in a rondeau over medium heat. When well combined, roast the peanuts until fragrant and lightly toasted, then remove them from the oven and allow to cool slightly. Crush the peanuts with the bottom of a pan and add to the sauce. Bring the sauce to a boil and simmer until it reaches a light sauce consistency. Reserve, keeping warm.

For the Cervena Venison:
Preheat a thermal circulator to 55°C. Season the venison lightly with salt and place each portion in its own vacuum bag. Drizzle about 10 centiliters of extra virgin olive oil in each bag and vacuum at 99.9%. Cook the venison for 14-18 minutes, the remove from the water bath, drain and dry the venison with paper towel. Sear the venison with in a hot pan with olive, caramelizing the loins on each side. Season liberally with salt immediately after searing. Allow the venison to rest 4-5 minutes before slicing in two equal pieces.

To Assemble and Serve:
While the venison is resting add the julienned cilantro to the Thai Peanut Sauce. Bring the liquid caramel to a boil and add the bananas. Toss the bananas in the caramel and finish with butter. Garnish with micro cilantro.



   Published: April 2007