Wood-grilled Cervena Venison, Green Strawberry Relish, Foraged Mushroom Gratin, Chioggia Beets, and Foie Gras

METHOD:

For the Cured Foie Gras:
In a small bowl, combine salt, pepper, allspice, and juniper. Place the foie gras in cheesecloth. Place half the salt mixture in a hotel pan and then add the foie gras. Cover foie gras with the remaining salt mixture. Cure in refrigerator 18 hours. Remove from the salt, rinse, and dry. Place the cured foie gras in freezer.

For the Green Strawberry Relish:
Combine strawberries and onions in a medium bowl. In a small saucepot, bring vinegar, sugar, mustard seeds, turmeric, peppercorns, garlic, red pepper flakes, and salt to a boil. Pour the hot brine over strawberries and onions and cool. Place in the refrigerator overnight. Drain, place in a food processor, and pulse until chunky.

For the Cervena Venison:
Heat the water bath with an immersion circulator to 53°C. Season venison with salt and pepper, and place in a vacuum bag with the butter and thyme. Seal the bag, place in water bath, and cook sous vide 2 hours. Remove from bath and rest 20 minutes; then cool in an ice bath.

For the Chioggia Beets:
Preheat the water bath with an immersion circulator to 85°C. Place the beets in a vacuum bag with butter, salt, pepper, and thyme. Seal bag and cook beets sous vide 75 minutes. Cool at room temperature 10 minutes and then place in an ice bath to chill. Remove beet skins and cut off the stem end.

For the Wild Mushroom Gratin:
In a food processor, combine panko, Parmesan, thyme, and basil; pulse until fine. Season with salt and pepper. Place a medium sauté pan over medium high heat, add the olive oil and shallots and cook until they begin to caramelize. Stir in the wild mushrooms and garlic and cook until the mushrooms are tender. Deglaze the pan with the wine, reduce the heat to medium, and reduce the wine by half. Stir in the heavy cream and cook until reduced by half. Stir in the butter and season again with salt and pepper. Place the mushroom mixture in 4 ramekins and top with the breadcrumb mixture.

For the Sautéed Beet Greens:
Heat a medium sauté pan over medium high heat. Add the olive oil and shallots and cook until tender. Stir in the roasted garlic and beet greens; sauté until slightly wilted. Season to taste with salt and pepper

To Assemble and Serve:
Heat a broiler and wood-fired grill. Heat the bath of an immersion circulator 50°C; add Cervena Venison to the bath to heat through. Once warm, remove the venison from the bag and sear on the grill. Rest the meat and slice into 5-ounce portions. In a saucepan, heat the beurre monté and gently warm the Chiogga Beets. Place the Wild Mushroom Gratin under a broiler until golden brown and place on one side of a large plate. Arrange the Venison, Chioggia Beets, and Sautéed Beet Greens across the other side of the plate. Spoon demi glace and Green Strawberry Relish over the venison. Tableside, shave frozen Cured Foie Gras over the dish.