Sugar-cured venison, miso toast, pickled plum and apricot relish
|10 g||Fresh thyme|
|110 g||Palm sugar|
|90 g||Flaky sea salt|
|1 to serve||Truffle oil, (optional)|
Apricot and plum relish
- Combine the juniper, garlic, bay leaf, peppercorns and thyme with the salt using a mortar and pestle. Grate the palm sugar and combine with the salt mix.
- Trim the venison loin of any sinew. Dry with paper towels and put on to a small shallow tray just big enough to hold it.
- Cover the venison with the cure mix and rub in to the meat. Cover with cling film and fix a heavy weight on top. Refrigerate for 24-36 hours.
- When ready to serve, remove the venison from the refrigerator, wipe clean with paper towels and set aside.
- For the miso toast, combine the miso paste and butter and set aside.
- Slice the chilled ciabatta and cut rounds (about 4-5cm in diameter) using a cookie cutter.
- Heat the clarified butter and cook the toasts until crisp. Drain and cool on paper towels.
- For the pickled plum and apricot relish, preheat the grill on high. Slice two of the apricots in half and remove the stones.
- Gently heat the Riesling verjuice in a pan and add the apricots flat-side down. Simmer gently for a few minutes then place under the grill until the skin just starts to blister.
- Remove from the grill and place the apricots on to paper towels. Gently rub the skin off using a paper towel or cloth. Place into a bowl and set aside.
- Halve the remaining apricots and remove the stones. Dice them finely and put them into the bowl with the cooked apricot.
- Add pickled plum puree to your taste preference then add the chives. Combine until the cooked apricots have broken down and act as the glue to the relish.
- Season with sea salt to taste.
- To serve, slice the venison to fit the size of the toast. Smear the toast with miso butter, place the venison on top, add a dollop of the relish and drizzle with a touch of truffle oil.