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
- 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.
- To make the miso dressing, combine all ingredients together and store in a jar.
- To make the miso marinade, combine all ingredients in a Vita prep or blender and blitz until smooth. Set aside.
- 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.
- 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.
- Sous vide the venison portions for 25 minutes at 550C. Chill.
- 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.
- 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.