Flavors of Gin: New Zealand Red Deer, Juniper Meringue, Cilantro-Celery Root Purée, Licorice Jus, and Roasted Fennel

Heat the water bath of an immersion circulator to 48°C. Tightly wrap loin in plastic wrap and cook sous vide l hour; cool in an ice water bath.

In a large bowl, combine all ingredients and blend with an immersion blender.

In a saucepan over high flame, combine isomalt, water, and invert sugar and heat to soft thread, between 240°F and 250°F. In stand mixer fitted with a whisk, whip 130 grams Juniper Base until doubled in size. Slowly down the side of the mixing bowl, pour hot sugar mixture into whipping base. Whip on high until mixture is fluffy, doubles in size, and cools. Transfer to piping bags and hold in airtight container.

Heat oven to 375°F. Arrange fennel wedges on a sheet tray lined with parchment paper. Season with olive oil, salt, and orange zest. Lay rosemary over fennel. Roast until tender; keep warm.

In a pot, bring jus to boil. Add licorice, fennel stalks and seeds, and star anise. Reduce heat and slowly simmer (or steep) jus to desired depth of flavor and sauce coats back of wooden spoon. Strain through chinois into smaller pot. Mount with butter, add vinegar, and season with salt. Cover and keep warm.

In a large pot, melt butter, add celery root, cover, and poach until tender. In batches, transfer mixture to a blender, and blend on high speed. Slowly add cilantro and cream until desired color, flavor, and consistency are reached. Season with salt. Blend in ½ teaspoon xanthan per liter of Celery Root Purée. Reserve warm.  

In a large hot pan, heat oil. Season Venison with salt and sear on all sides. Add butter, garlic, thyme, and juniper, basting meat. Cook Venison to desired temperature and rest. Slice into 140-gram portions. Cut portions into three equal slices. Arrange Venison on a plate, like flowers petals, and pour Licorice Jus in center. Between slices, place Fennel and quenelles of Celery Root Purée. Dot remaining space between slices with Juniper Meringue. Quickly caramelize meringues with torch. Finish plate with chervil and fennel crowns.