Venison loin with red wine jelly and Shiso oil

• 300g venison loin  

Marinate:  

• 50g oyster sauce  
• 100g soya sauce  
• 25g honey  
• 5pcs junper  
• 1pcs lime skin  

Red wine jelly: 

• 0,7l red wine  
• 0,2l beetroot juice  
• 1pcs cinnamon stick  
• 1pcs anise star  
• 80g honey  
• 1pcs bay leaf  
• 32g Sosa elastic  

Shiso Oil: 

• 20 Shiso Leaves Green  
• 100g grape oil  

Shiso mayonnaise: 

• 1pcs egg’s yolk  
• 100ml Shiso oil  
• salt   

• Clean meat.
• Mix all ingredients for marinate. 
• Add meat to marinate, put to the vacuum bags and vacuum
• Keep in the fridge for 1 hour.  
• Before serve burn meat with a burner. 

Red wine jelly: 

• Boiled all ingredients 10 minutes
• After this time add Sosa elastic and cook slowly 5 for minutes
• Pour a very thin layer on the tray

Shiso Oil: 

• Put grape oil and Shiso Leaves Green in to thermomix at 50°C for 4 minutes and mix in full power.

Shiso Mayonaise  

• Put egg yolk in bowl.
• Slowly put oil and still whisk. 
• Put salt to taste. 

Recipe: Ernest Jagodziński