With L'OR Espresso Ristretto
Mix the brown sugar in a bowl with the coffee, cumin and orange zest to make a fragrant coffee glaze.
Brush heavily over the venison and leave in the marinade for 20 mins to gain more flavour.
Place in a medium heated pan, searing off each side of the venison and cooking to medium rare.
Remove from pan to rest and heavily cover in coffee glaze. Serve remaining glaze in a sauce jug.
Season before serving. Slice into 3 pieces.
Plate on top of the slaw.
Using a mandolin, thinly slice the fennel, cabbage and pear.
Julienne the pear slices.
Put all 3 ingredients into a bowl.
Mix brown malt vinegar and condensed milk in a bowl until thick.
Mix the dressing into the slaw mix and set on a plate.
Heat a small pan and add butter and the coffee shot.
Reduce down by half, then add the shiitake mushrooms to lightly pan fry.
Season and set aside to plate.
Heat a small pan, add the almond slithers and lightly toast them.
Pour onto a lined tray and cover with the L’OR coffee.
Place in the oven to roast at 180℃ for 5 minutes.
Let cool before plating them on the mushrooms.
Peel and chop the parsnips and place on an oven tray.
Drizzle with oil and season. Roast at 180℃ for 12mins or until soft.
Place into a food processor with the butter and cream. Blend until smooth.
Using a micro plane, grate a little bit of the beet into the parsnip mash and mix well.
Adjust seasoning and pour into a piping bag.
Set aside to plate.