MAPLE BRINED VENISON WITH WILD GINGER-BLACKBERRY PRESERVES
Maple brined venison
4 each venison steaks
1 litre water
3/4 cup kosher salt*
1 cup dark maple syrup
2 tablespoons juniper berries, crushed
6 each wild ramp leaves
1/2 cup venison broth
2 tablespoons dark maple syrup
Mix together the water, kosher salt, maple syrup, juniper berries, wild ramp leaves. Put this mixture in the vessel of your choice along with the venison such that the meat is completely covered in the brine. If there is extra space in the container, use plates to weigh down the venison. Let stand in the refrigerator for at least 12 hours but no more than 24 hours.
Remove the venison steaks from the brine and pat them dry with good quality paper towels. Heat a cast-iron skillet, preferably over an open fire, until a drop of water dances in the skillet. Coat the bottom of the pan lightly with duck fat or sunflower oil. Begin searing the venison steaks, do not over crowd the pan, four minutes on the first side, turn the steaks over. Pour the venison broth and remaining maple syrup over the steaks, this liquid will reduce very quickly. Finish the steaks in the oven as your desire, about three to five minutes for rare.
*do not substitute with table salt.
Wild ginger-blackberry preserves
2 pint Ontario blackberries
1/4 cup dark maple syrup
1/4 cup maple vinegar
1 teaspoon wild ginger root, grated
pinch of salt, optional
Combine ingredients in a small saucepan. Bring to a boil, stirring constantly, using the back of a wooden spoon to crush the blackberries against the side of the pan. Reduce heat. Let simmer for about ten minutes, until a thick jam-like consistency. Let cool.