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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
Total Time 45 minutes
Servings: 2 servings
Course: Main Course, Seasonal
Cuisine: Californian, Japanese-inspired
Calories: 218
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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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