Maui Nui Venison with Black Garlic–Soy Glaze & Fried Shallot

Overnight-dry-brined Maui Nui venison medallions, seared and basted in miso butter, finished with a concentrated black garlic-soy glaze. Crisp fried shallots deliver crunch; scallion threads add lift. Minimalist but assertive

Why You'll Love Maui Nui Venison with Black Garlic - Soy Glaze & Fried Shallots ❤️

This is restaurant-level technique in a home kitchen format. The overnight dry brine pulls moisture from the surface and seasons the venison all the way through, setting up a clean, hard sear without any moisture fighting you. The miso butter baste adds umami richness without masking the venison's natural flavor. The black garlic - soy glaze is concentrated, sweet, and deeply savory - built in minutes from pantry staples. Fried shallots bring the crunch, scallion threads bring the lift. It's minimalist plating with maximum impact.

Tips and Tricks

• Tempering the medallions prevents tight, uneven cooking.
• Don't over-brown miso butter - foam is the target, not smoke.
• Shallots crisp as they cool; pull them early.

Variations

• Add a drop of yuzu to the glaze for aromatic lift.
• Replace scallions with shiso chiffonnade.
• Serve over charred greens or miso-roasted squash

Substitutions

• Shiro miso for lighter sweetness; red miso for depth.
• Dry white wine or sherry instead of sake.

Best served with

• Chilled Junmai Ginjo sake or a light Pinot Noir.

How to Store Leftovers

Refrigerate venison and glaze separately up to 3 days. Warm medallions gently with a spoon of glaze in a skillet.

Common Questions

Maui Nui Venison with Black Garlic-Soy Glaze & Fried Shallots

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Overnight-dry-brined Maui Nui venison medallions, seared and basted in miso butter, finished with a concentrated black garlic-soy glaze. Crisp fried shallots deliver crunch; scallion threads add lift. Minimalist but assertive.

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Active Time 35 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Course: Main Course, Seasonal

Cuisine: Californian, Japanese-inspired

Calories: 218

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 4 Maui Nui Venison medallions 2 oz each
• To taste x Kosher salt
• To taste x Black pepper
• 1 tablespoon Olive oil
• 1 tablespoon Unsalted butter softened
• 1 teaspoon White miso paste
• ½ teaspoon Warm water or sake
• 3 cloves Black garlic mashed
• 2 tablespoon Soy sauce
• 2 tablespoon Mirin
• 1 tablespoon Sake
• 1 teaspoon Rice vinegar
• 1 teaspoon Sugar
• 2 Shallots thinly sliced
• 1 tablespoon Wondra flour for dusting
• As needed x Neutral oil
• 2 Scallions thinly sliced into threads

Equipment

• 1 Cast iron skillet
• 1 Small saucepan
• 1 Candy or instant-read thermometer
• 1 Fine Mesh Strainer
• 1 Wire rack or paper towels, plus an additional rack for dry-brining

Method

 

Dry-Brine the Maui Nui Venison (Night Before)

1. Season Maui Nui venison medallions evenly with kosher salt (light-medium coating).
2. Place on a cooling rack set over a baking sheet and refrigerate **uncovered overnight**.
3. Remove from the fridge **30-45 minutes before cooking** so they temper properly

Make the Black Garlic-Soy Glaze

1. Combine soy sauce, mirin, sake, rice vinegar, sugar, and mashed black garlic in a small saucepan.
2. Simmer 6-8 minutes over medium-low heat until reduced by one-third and syrupy.
3. Strain and keep warm.

Make the Fried Shallots

1. Heat neutral oil to **325-340°F (163-171°C)**.
2. Toss shallot slices lightly in wondra, shaking off excess.
3. Fry in small batches for 3-4 minutes until **light amber and the bubbling quiets**.
4. Transfer to a rack or paper towel; season lightly.
5. Cool uncovered to crisp fully.

Sear and Baste the Venison

1. Mix softened butter, miso paste, and a drop of warm water or sake to form miso butter; set aside.
2. Heat olive oil in a cast-iron skillet over **medium-high (370-400°F)**.
3. Season medallions lightly with black pepper.
4. Sear **90 seconds per side**, then rest on a cooling rack for 3 minutes.
5. Return medallions to the pan and cook **90 seconds per side** or until internal temp reaches **125-130°F**.
6. Rest another 3 minutes.
7. Stir resting juices and miso butter into the warm glaze until emulsified and glossy.

Finish the Glaze

1. Too sharp → add a small knob of butter.
2. Too thick → loosen with 1 teaspoon hot water or sake.
3. Too flat → correct with a drop of rice vinegar.
4. Brush glaze over venison just before plating.

To Plate

1. Slice venison and fan slightly off-center.
2. Brush with the enriched black garlic-soy glaze.
3. Crown generously with fried shallots.
4. Finish with scallion threads for height and freshness.

Nutrition

Calories: 218kcalCarbohydrates: 22gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 15mgSodium: 1253mgPotassium: 165mgFiber: 2gSugar: 9gVitamin A: 298IUVitamin C: 4mgCalcium: 25mgIron: 1mg

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