Great British Menu ™
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Smoked Venison Loin with Black Bean Sauce
Gunpowder Tea-Smoked Venison Loin with Bere Meal Rose Cake, Black Bean Sauce, Confit Pink Fur Potatoes, and Chanterelles
Jun smoked a venison loin using gunpowder tea, pairing it with a deep-fried bere meal rose cake (an ancient grain from Orkney cooked into a porridge, chilled, then fried to give a crispy case with a soft oaty interior). He made a venison jus enriched with his own fermented black bean tasty paste, served alongside confit pink fur potatoes crisped up, and sauteed autumn chanterelles. Shaved truffle was grated over the top. Purple kale was charred on the barbecue. Chives finished the plate. On the side, Jun served a dirty olive martini made with freshly juiced olives. Adam noted the black bean sauce was extremely powerful and suspected it would overpower the delicate chanterelles and potatoes. Jun described the venison as smoky and aromatic with lots of green tea flavors. He arrived at the pass three minutes early. The bere meal cake had a porridge-like interior with a crispy fried shell. Jun initially scored himself a seven, comparing his dish unfavourably to the others, before Adam pushed him to focus on his own work and he revised to eight.
Adam Handling (Score: 8): "The pepper was too overpowering in the martini. I would like to see a little touch more sear around the venison. It was my first time eating rose cake. It was well made and had an oaty crunch. The black bean sauce was great. It was very strong, though. I think the black bean overpowered the mushroom flavor. I would definitely enjoy this dish in a restaurant, but for a banquet showstopper, I think you need to push yourself a little bit more." Peer scores: Hannah 9, Orry 9. Orry commented the tasty paste ties the whole thing together. Hannah noted the smoky flavor comes through the brose cake. Orry said he was not overly a big fan of the grain pudding kind of thing.
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