A bold, restaurant‑level plate: just-seared venison loin, featherlight potato meringue, an intensely reduced venison jus brightened with Hung Lui spices, a bright lingonberry fluid gel for sharpness, silky carrot purée and crisp-tender broccolini. Precise timing keeps textures perfect.

Ingredients

Venison
- 4 venison loin medallions (about 6–7 oz / 180–200 g each), trimmed
- Salt and freshly ground black pepper
- 1 tbsp neutral oil (grapeseed/rapeseed)
- 2 tbsp unsalted butter
- 2 garlic cloves, lightly crushed
- 2 sprigs thyme
Hung Lui–Spiced Venison Jus
- 1 lb (450 g) venison (trimmings, bones) or beef bones if unavailable
- 1 carrot, 1 onion, 1 celery stalk, rough chopped
- 2 tbsp tomato paste
- 1 cup (240 ml) dry red wine
- 4 cups (1 L) beef/venison stock or water
- 1 star anise
- 1 small cinnamon stick
- 4 Sichuan peppercorns
- 4 cloves
- 1 tsp fennel seeds
- 1 tbsp soy sauce
- 1 tbsp dark (black) vinegar or aged balsamic
- 1 tsp sugar
- 2 tbsp cold unsalted butter (for mounting)
- Salt to taste
Potato Meringue (light savory)
- 2 large king Edward or russet potatoes (about 700 g total), peeled and diced
- 4 egg whites (room temp)
- 1 tsp cream of tartar or 1/2 tsp lemon juice
- 2 tbsp unsalted butter, melted
- 1/2 tsp fine sea salt
- Freshly ground white pepper
- Pinch nutmeg
Lingonberry Fluid Gel
- 200 g lingonberries (fresh or frozen) or tart cranberry if needed
- 40 g caster sugar (adjust to taste)
- 2 g agar-agar (about 1/2 tsp)
- 50–80 ml water (adjust for consistency)
- 1 tsp lemon juice
Carrot Purée
- 400 g carrots, peeled and chopped
- 30 g unsalted butter
- 60–80 ml double cream or heavy cream (adjust)
- Salt and white pepper
- Pinch ground cardamom (optional, small)
Broccolini
- 12–16 broccolini stems
- 1 tbsp olive oil
- Salt

Equipment & notes

Fine mesh sieve, immersion blender or upright blender

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

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