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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
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 Notes

Ingredients
  

  • 4 Maui Nui Venison medallions 2 oz each
  • Kosher salt to taste
  • Black pepper to taste
  • 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
  • Neutral oil as needed
  • 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

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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