Seared Venison with Potato Meringue, Hung Lui–Spiced Venison Jus, Lingonberry Fluid Gel, Carrot Purée, and Charred Broccolini

Preparation (can be done ahead)

1. Jus: Pre-roast bones/trimmings at 220°C/425°F for 25–35 minutes until deep brown. Transfer to stockpot, add vegetables, tomato paste, roast briefly, deglaze with wine, add water/stock and spices, simmer gently 2–3 hours. Strain, reduce to desired intensity (aim for 300–350 ml), season with soy, vinegar, sugar. Keep warm. Finish by whisking in cold butter when mounting to serve.
2. Lingonberry gel: Simmer berries, sugar, water 5–8 minutes until soft. Blend, pass through sieve, return to pan, stir in agar, boil 1 minute, cool slightly, adjust acidity. For fluid gel: chill until set, blend to a smooth pourable gel with blender, pass through sieve; keep chilled.
3. Carrot purée: Simmer carrots in salted water until very soft; drain, blitz with butter and cream to a silky texture, season. Keep warm or gently reheat.
4. Potatoes: Boil potatoes until very tender, drain, mash until smooth, let cool a little. Whisk egg whites with cream of tartar to stiff peaks, fold in cooled mashed potato with melted butter, salt, pepper, nutmeg—gently to retain air. Transfer to a siphon (one cartridge) or pipe with star tip onto baking tray. Bake at 180°C/350°F for 12–18 minutes until golden and crisp outside, marshmallow inside. Make just before service.
5. Broccolini: Trim, blanch 1 minute in salted boiling water, shock in ice water. Right before plating, toss with olive oil and char in hot pan or quick roast at 230°C/450°F 6–8 minutes.

Cooking & plating (serve immediately)

1. Reheat reduced jus; keep warm. Taste and finish with 1–2 tbsp cold butter whisked in for gloss.
2. Season venison generously with salt/pepper. Sear in a very hot skillet with oil 1–2 minutes per side for medium-rare (internal 52–55°C / 125–130°F), add butter, thyme, garlic and baste for final 30 seconds. Rest 5 minutes on a warm tray.
3. Reheat potato meringues briefly in oven if needed.
4. Warm carrot purée gently; keep lingonberry fluid gel chilled but pourable.
5. Plate: smear a quenelle or swoosh