Juniper Brined Venison with Class Pomme Anna


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Juniper Brine
Club House Juniper Berries, toasted 5 g
Club House Sea Salt, French Mediterranean 40 g
Water 1 L
Garlic, cloves 2 each
Thyme 1 sprig
Class Pomme Anna
Russet potato, large 1 each
Butter, melted 200 g
Kosher salt 60 g
Club House Pepper, Black Whole 3 g
Club House Nutmeg, Ground 2 g
Venison
Venison Loin, pre-cleaned and portioned 400-500 g
Club House La Grille Brazilian Style BBQ 80 g
French’s Dijon Mustard 50 g
Canola Oil 100 g

Instructions

This recipe was created for Club House for Chefs by: Daniel Kim, Chef at Boulevard Kitchen & Oyster Bar in Vancouver.

For the Juniper Brine: Mix Club House Sea Salt, French Mediterranean and water together in a bowl and add garlic, thyme and Club House Juniper Berries.

For the Venison: Brine the venison into the mix and let sit for 2 hours. Place venison onto a tray and pat dry with paper towel. Rub French’s Dijon Mustard all over and around the loin. Pour Club House La Grill Brazilian Style BBQ Seasoning onto cutting board and roll the venison back and forth coating it evenly. Heat a cast iron skillet on medium-high heat and add canola oil. When pan is smoking, add venison and sear all sides, 2 minutes per side. Place on tray and let rest for 8 minutes. Slice into desired portions and reserve for serving.

For the Class Pomme Anna: Peel and rinse russet potato. Slice russet potato thinly on a mandolin from top to bottom, cut it ½ cm thickness. Heat a 8” pan on the stove on medium-high and add butter (50 g) first. Placing a sliced potato starting from the centre working it to the edge of the pan evenly. Spoonful of generous amount of melted butter and seasoning with salt, Club House Peppercorns, Black and Club House Nutmeg each layer when building. Lower heat to low and repeat layering step until potato has been used up or its layered to the top of the pan. Cut a circle out of parchment paper just the size of the pan, place paper on top and place another pan or smaller pot on top to help weigh the pomme anna down. Carefully place pan into an oven pre-heated to 325°F and set a timer for 45 Minutes. Check the doneness of the pomme anna with a fork or knife and poke the center and feel for any resistance when doing so. When done, take the pan out onto the counter and removing the parchment and pan/pot and letting it cool for 10 minutes. Flip the pomme anna onto a cutting board and slice pie shaped portions and serve.

For Serving: On a decorative plate of your choosing, place sliced venison on the left side and class pomme anna beside and serve.

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