Chef Kuba Winkowski’s marinated miso Muntjac with peas and wasabi, broad beans and eryngii mushrooms
Serves 6

Ingredients

  • 560g saddle of Muntjac venison
  • Miso Dressing
  • 10g Red miso
  • 30g White miso
  • 20g Mirin
  • 35g Rice wine vinegar
  • 20g Honey
  • 5g Ginger, microplaned
  • 10g Diced shallots
  • 20g Sesame oil
  • 10g Lime juice
  • 10g Black sesame seeds
  • Miso Marinade / Puree
  • 40g Sake
  • 40g Mirin
  • 20g Light soy sauce
  • 10g Ginger, microplaned
  • 10g Garlic, microplaned
  • 30g Sugar
  • 200g Red miso
  • 10g Sesame oil
  • Pea and Wasabi Puree
  • 500g Green peas, de-frosted
  • 300g Milk
  • 60g White miso
  • 30g Wasabi paste
  • Pickled Mini Eryngii Mushroom
  • 500g Mini Eryngii mushroom
  • 250g Sake
  • 150g Mirin
  • 150g Rice vinegar
  • 20g Salt
  • 15g Sugar, caster
  • 1g Pepper Szechuan
  • 400g Water
Method
  1. Fillet a saddle of Muntjac venison and divide into 70g portions. Spread each portion with miso marinade. Vac pack individual portions and marinate for 24 hours.
  2. To make the miso dressing, combine all ingredients together and store in a jar.
  3. To make the miso marinade, combine all ingredients in a Vita prep or blender and blitz until smooth. Set aside.
  4. For the pea and wasabi puree, put defrosted green peas and milk in a pan and bring to the boil. Simmer for three minutes before adding the miso and wasabi paste. Cool a little and blitz until smooth in a Vita prep or blender.
  5. For the pickled mirin eryngii mushrooms, prepare the baby mushrooms so they can stand upright - cut the bigger ones in half. Combine pickling liquid ingredients and when sugar has dissolved, bring to the boil. Add mushrooms and put to the side to cool.
  6. Sous vide the venison portions for 25 minutes at 550C. Chill.
  7. Steam broad beans and dress in red miso, sake and black sesame seeds combined to make a dressing. Finely shred mouli and lightly pickle in sake.
  8. To serve, reheat venison in the water bath. Remove from packs and char on a plancha. Plate mushrooms on top of pea and wasabi puree, add Muntjac fillet portions with miso dressing, and top with broad beans. Finish with shiso cress and shredded mouli.