Venison with Blueberry, Beet, Cabbage and Juniper #venison #chef #finedining
Venison from the Upper Peninsula of Michigan with flavors of preserved blueberry, beet, cabbage and juniper.
We were fortunate to receive almost a full deer earlier this season and have utilized it in many different ways but this is one of my favorite dishes that we have worked on.
The venison is pan-roasted and finished with fresh juniper branches and butter which gives it an incredible aroma and floral note. What little fat the deer does have is rendered down and used to slowly cook down the cabbage along with caraway and balanced with a little beet vinegar.
We’ve also made purees of beet and blueberry to express notes of earthiness and preserved fruit. Personally, I love game meat and this combination of flavors is one of my favorites in the winter time.
This set would also be great with boar, duck, pheasant and even an aged beef. Try it out and let us know what you think!
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