1. Venison Loin

Debone the venison loin, trim a 400 g piece, and roll it tightly in plastic wrap to achieve a uniform shape.
Sear in grape seed oil, then add butter, juniper berries, and garrigue herbs.
Cook to desired doneness.

2. Grand Veneur Sauce

Break the venison carcass into small pieces and brown in grape seed oil.
Add butter and aromatic garnish (carrots, onions, garrigue herbs).
Dust with flour, lightly toast, then deglaze with flambéed red wine.
Reduce and cover with white poultry stock.
Simmer for 5 hours, then strain through a fine sieve.
Reduce further and season with lingonberry pulp and red wine/glucose reduction.

3. Lingonberry Condiment

Blend all ingredients and let rest in the fridge for 24 hours.
Simmer over low heat for 45 minutes, blend again, then strain through a fine sieve.
Reduce to desired consistency.

4. Squid Ink Tartlet

Prepare 4 tartlets using squid ink shortcrust pastry.

5. Squid with Parsley & Garlic

Finely chop parsley and garlic.
Clean the squid, score the bodies, and set aside the tentacles.
Sear the squid in hot olive oil, season, and finish with the parsley-garlic mixture.

6. Manakara Berries & Cocoa Nibs

Toast 1 tbsp of Manakara berries and cocoa nibs in the oven at 140°C for 8 minutes.
Lightly crush.

7. Candied Lemon

Finely chop the peel of one candied lemon.

8. Squid Ink Foam (Siphon)

Blend mushroom purée, heavy cream, truffle juice, and squid ink.
Strain through a fine sieve and pour into a siphon.
Charge with two cartridges and keep warm at 68°C in a water bath.

Plating

Place the roasted venison loin on the plate.
Spoon over the Grand Veneur sauce.
Arrange the tartlet, parsley-garlic squid, and a few dots of lingonberry condiment.
Sprinkle with black bread crumbs and toasted Manakara berries.
Finish with a touch of squid ink foam and a few candied lemon zest strips.

Enjoy!