Rare Cervena Venison, Ginger, Toasted Pine Nuts, and Persimmon Kimchi

Adapted by StarChefs.com
December 2011

INGREDIENTS:

Rare Cervena Venison
1 Cervena venison tenderloin
2 tablespoons sesame oil
salt
gochujang (Korean fermented condiment)
Dressing
3 tablespoons soy sauce
1 tablespoon sugar
1 clove garlic, microplaned
1 tablespoon thinly sliced scallions, green and white parts
½ tablespoon toasted sesame seeds
1 pinch black pepper
2 tablespoons sesame oil
To Assemble and Serve
Toasted pine nuts, lightly chopped
1 Anjou pear, finely diced

METHOD:

For the Rare Cervena Venison:

Marinate the venison tenderloin with sesame oil, and season gently with salt. Let rest 1 hour, refrigerated. When done, in a hot pan, quickly sear the tenderloin for about 10 seconds on each side. Let the tenderloin rest until it comes down to room temperature and then rub with the gochujang and refrigerate. When ready to serve, remove the venison from the refrigerator and slice as thinly as possible.
For the Dressing:

Combine the soy sauce, sugar, garlic, scallions, sesame seeds and pepper in a mixing bowl. Slowly whisk in the sesame oil until emulsified.
To Assemble and Serve:

Transfer the sliced Rare Cervena Venison to a small mixing bowl and toss with Dressing. Garnish with the pine nuts and Asian pear.