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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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Prep Time 25 minutes
Cook Time 20 minutes
Active Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course, Seasonal
Cuisine: Californian, Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

Venison
  • 6 Maui Nui Venison medallions 2–3 oz each
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tablespoon Olive oil
Miso Butter
  • 1 tablespoon Unsalted butter softened
  • 1 teaspoon White miso paste
  • ½ teaspoon Warm water or sake
Black Garlic–Soy Glaze
  • 3 cloves Black garlic mashed
  • 2 tablespoon Soy sauce
  • 2 tablespoon Mirin
  • 1 tablespoon Sake
  • 1 teaspoon Rice vinegar
  • 1 teaspoon Sugar
Fried Shallots
  • 2 Shallots thinly sliced
  • 1 tablespoon Wondra flour for dusting
  • Neutral oil as needed
To Serve
  • 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. If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
  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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  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. The multi-sear and rest method builds crust slowly while keeping the inside perfectly even, with no grey band and no overcooked edge.
  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.

Notes

Storage: cover and refrigerate the venison and glaze separately for up to 3 days. Reheat the venison gently to avoid overcooking it further; fry a fresh batch of shallots if you want them crisp again, they don't hold their crunch stored.

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