6 juniper berries, crushed
5 ounces olive oil
4 to 5 ounce portions venison loin
1 pound unsalted butter
1 pound venison bones or scraps
2 shallots, minced
1 tablespoon dry Vadouvan curry mixture
10 black peppercorns
1 quart Red wine
6 ounces Madeira wine
2 quarts demi-glaze
1/3 pint huckleberries
1 sprig Marjoram
8 ounces venison shoulder
4 ounces veal liver
4 ounces fatty pork shoulder
Salt and freshly ground black pepper
3 egg yolks
1 clove garlic, oil-poached and sliced
4 ounces heavy cream
¾ cup ice water
1 ounce woodland mushrooms (black trumpet, morel, and oyster mushrooms), sautéed
2 cups brioche crumbs
2 cups flour
2 eggs, beaten
2 cups heavy cream
1 ½ pound brussels sprouts, blanched
1 ½ quart heavy cream
1 ½ pound unsalted butter
Salt and freshly ground black pepper
¼ pound black trumpet mushrooms
¼ pound morel mushrooms
¼ pound oyster mushrooms, washed
Bruised marjoram leaves
For the Roasted Loin of Cervena Venison:
Smash the juniper berries and mix with 1 ounce of the olive oil. Rub the venison loin with the juniper mixture and put into a vacuum-seal bag. Vacuum to a 98 percent seal. Put the vacuum-sealed bag in a 120°F degree bath for 1½ hours. Remove the contents from the bag and reserve the venison loin. On the pick-up, brown the venison loin on all sides in a steel skillet and baste with browned butter and pan drippings.
For the Vadouvan Curry Reduction:
Roast the venison bones and scraps at 400° until browned. Put the bones into a hot sauce pot. Add the minced shallot, dry Vadouvan curry mixture, and peppercorns and sauté until the shallot is nicely browned and slightly bitter. Deglaze with the red wine and Madeira wine. Reduce to a glace, add the demi-glace and bring to a boil for 30 seconds. Cool the mixture to 39°F and put in vacuum bag. Add the cleaned huckleberries to the bag and vacuum at 80 percent. Interrupt the vacuum process at the "boiling stage." Allow the contents to sit in the machine for 5 minutes. Reseal the contents and steep the contents in the bag for 10 minutes. Empty the contents and pass through a chinois.
For the Liver-Mushroom Croquette:
Season the venison, veal, and pork and grind through a fine die twice (keeping very cold). Put the ground meat into a food processor and emulsify the meat with the egg yolk, garlic, and heavy cream. Slowly add the ice water and fold in the sliced chives and the sautéed chopped mushroom mix. Roll the mixture into a roulade in parchment paper and steam at 180°F until the internal temperature is 150°F. Refrigerate and cut into 2-inch lengths and reserve. In a bowl, mix the brioche crumbs and the flour. In a separate bowl, mix together the beaten eggs and the heavy cream. Dip the croquettes in the egg mixture and then the brioche crumb mixture, and fry in butter until golden brown.
For the Brussels Sprout Purée:
In a pot, bring the blanched Brussels sprouts and the heavy cream to boil. Remove from heat, and put the Brussels sprouts mixture into a blender. Add the butter, salt, and pepper, and blend until smooth.
For the Woodland Mushrooms:
Roast Mushrooms at 400º F for 4 minutes. Remove from oven, coat with butter and olive oil, and season with salt and pepper.
To Assemble and Serve:
Spoon 2 ounces of the Brussels Sprout Puree onto the left center of the plate, leaving a mound at the front. Use pallet knife to gently smear in a straight line, leaving a mound at the end as well. Cut the medium rare Venison down the center and invert to display the center at ¼ - inch from the first mound of Brussels Sprout Purée. Cut a tip of the croquette in order to stand it on its end at 5 o’clock on the plate. Drape the Woodland Mushrooms off of the Venison at the right corner, and randomly scatter 5 Huckleberries across the plate. Spoon ¾ ounce of Vadouvan Curry Reduction at “strategically” random points about the plate. Add a few bruised marjoram leaves.