Spiced Red Tail Venison Carpaccio, White Runner Bean Puree, Parmesan Socca Cracker, Truffle Vinaigrette
Chef Bryan Sikora of Django – Philadelphia, PA
Adapted by StarChefs.com
1 loin venison, 6-8 ounces, trimmed and tied
Salt and pepper
3 star anise, ground
10 fennel seeds, ground
2 ounces chickpea flour
1 Tablespoon Parmesan cheese
1 Tablespoon olive oil
3 to 4 ounces water
Black truffle juice:
6 ounces black truffle juice
1-2 teaspoons cornstarch
Runner bean puree:
8 ounces French runner beans, soaked overnight
1 large carrot, cut into thirds
1 onion, split
1 celery stalk, cut into thirds
1 fresh bay leaf
1 teaspoon black truffle oil
3 ounces olive oil
2 ounces Parmesan cheese
2 shallots, minced, sautéed, and cooled
1 ounce champagne vinegar
1 ounce sherry vinegar
½ teaspoon salt
3 to 4 ounces olive oil
6 ounces black truffle juice, thickened
1 Tablespoon thyme, finely chopped
1 Tablespoon rosemary, finely chopped
1 Tablespoon parsley, finely chopped
Petite garnish salad:
Chiffonade of radicchio, about four leaves
Frisée, tender center leaves
Season venison generously with salt and pepper, and rub meat with ground spices. Heat a large sauté pan with enough peanut oil to thickly coat pan. Once pan begins to smoke, gently place meat in pan. Sear meat on all sides. Remove venison and cool on rack to room temperature. Wrap venison in plastic and freeze until firm. When ready to serve, remove venison from freezer and allow it to sit at room temperature for 15-20 minutes. If the meat is too cold it will crumble. Slice venison across the grain, as thinly as possible, using a meat slicer or a very sharp kitchen knife.
Puree chickpea flour, Parmesan, olive oil, and water together in Vita-Prep® blender until smooth. Add salt to taste. Cook the socca like a crepe over low even heat in a non-stick pan with non-stick spray oil. Once edges begin to turn brown, the socca should begin to release itself. Keep socca in a 100°F oven until ready to use.
For black truffle juice:
In a small saucepan, heat truffle juice and cornstarch over low flame. Modify amount of cornstarch depending on preference of sauce consistency.
For runner bean puree:
Place beans in a large pot with carrot, split onion, celery, bay leaf. Add enough water to cover beans. Cook until tender over medium-high heat. Remove vegetables and bay leaf and drain, reserving liquid. Puree runner beans in a food processor with black truffle oil, olive oil and Parmesan cheese until smooth. Use reserved bean liquid to adjust consistency so it is smooth but not runny.
For herb oil:
Puree all ingredients in food processor until smooth. Allow mixture to infuse for one hour and then pass through a fine sieve.
Puree sautéed shallots and both vinegars in a Vita-Prep® blender. Add salt and olive oil, blending to emulsify. Next blend in thickened truffle juice and transfer vinaigrette to a storage container. Stir in chopped herbs and reserve.
To Assemble and Serve:
Arrange six to eight slices of venison on a plate and dress liberally with vinaigrette. Dress petite greens with vinaigrette in a bowl; put a dollop of bean puree in the center of plated venison slices and top with socca. Place a tangle of the dressed petite salad on top of the socca. Finish with a drizzle of herb oil, a sprinkling of sea salt, and a dusting of finely grated Parmesan cheese.