Prep time: 45 minutes
1.Mix the brown sugar in a bowl with the coffee, cumin and orange zest to make a fragrant coffee glaze.
2.Brush heavily over the venison and leave in the marinade for 20 mins to gain more flavour.
3.Place in a medium heated pan, searing off each side of the venison and cooking to medium rare.
4.Remove from pan to rest and heavily cover in coffee glaze. Serve remaining glaze in a sauce jug.
5.Season before serving. Slice into 3 pieces.
6.Plate on top of the slaw.
1.Using a mandolin, thinly slice the fennel, cabbage and pear.
2.Julienne the pear slices.
3.Put all 3 ingredients into a bowl.
4.Mix brown malt vinegar and condensed milk in a bowl until thick.
5.Mix the dressing into the slaw mix and set on a plate.
1.Heat a small pan and add butter and the coffee shot.
2.Reduce down by half, then add the shiitake mushrooms to lightly pan fry.
3.Season and set aside to plate.
1.Heat a small pan, add the almond slithers and lightly toast them.
2.Pour onto a lined tray and cover with the L’OR coffee.
3.Place in the oven to roast at 180℃ for 5 minutes.
4.Let cool before plating them on the mushrooms.
1.Peel and chop the parsnips and place on an oven tray.
2.Drizzle with oil and season. Roast at 180℃ for 12mins or until soft.
3.Place into a food processor with the butter and cream. Blend until smooth.
4.Using a micro plane, grate a little bit of the beet into the parsnip mash and mix well.
5.Adjust seasoning and pour into a piping bag.
6.Set aside to plate.