Combine the rosemary, juniper and black pepper in a spice grinder and process until finely ground. Transfer to a small bowl and stir in the sugar and salt. Season the venison with the mixture. Refrigerate uncovered 2 hours, up to overnight.
Vacuum seal the venison loin and
Break apart the mushrooms, leaving the pieces in small clusters. Combine in a bowl with the ginger, garlic, thyme, soy sauce and olive oil in a vacuum bag and seal. Leave to marinate while the venison cooks.
Remove uncooked mushrooms from bag and char on a hot grill or on a sheet pan underneath the broiler.
Remove the venison from bag. Towel dry and brush with oil. Season again with salt and pepper and char quickly on a hot grill or sear in a hot cast iron pan. Remove from the heat and slice.
Spread some squash puree on a plate. Top with a few venison slices and the charred mushrooms. Add the pickled squash and drizzle some of the juices around the plate, then serve.
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