Cacao-Crusted Venison with Hibiscus-Mezcal...Cacao-Crusted Venison with Hibiscus-Mezcal Reduction

An avant-garde exploration of Oaxacan flavors featuring tender venison loin encrusted in bitter cacao, balanced by a tart hibiscus-mezcal glaze and silk-textured smoked sweet potato purée.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, simmer hibiscus flowers in 150ml water for 10 minutes. Strain, discard solids, and return liquid to heat. Add mezcal, agave, and stock. Reduce by two-thirds over medium heat until a syrupy consistency is achieved. Set aside.

2. 02

   Steam sweet potatoes until very tender. Pass through a fine-mesh tamis or ricer into a warm bowl. Vigorously fold in chilled butter and smoked sea salt until a glossy, silk-like texture is reached. Keep warm in a bain-marie.

3. 03

   In a shallow dish, combine cacao powder, ancho chili, cinnamon, and a pinch of salt. Pat the venison loin dry, then dredge in the mixture, pressing firmly to create an even, thick crust on all sides.

4. 04

   Heat a heavy-bottomed cast-iron skillet over medium-high heat with a tablespoon of neutral oil. Sear the venison for 2-3 minutes per side, being careful not to burn the cacao, until an internal temperature of 52°C (125°F) is reached for medium-rare.

5. 05

   Transfer the venison to a warm plate and allow it to rest for 8-10 minutes. This ensures the juices redistribute for maximum tenderness.

6. 06

   To serve, create a deliberate 'swoosh' of smoked sweet potato purée on each plate. Slice the rested venison into 1-inch medallions and place atop the purée. Drizzle the hibiscus-mezcal reduction around the meat and garnish with a few flakes of smoked salt.