Blackened Venison with Blood-Red Coulis

Raven’s Feast: Blackened Venison with Blood-Red Coulis

In the flickering candlelight of a gothic banquet, the Raven’s Feast emerges as a dish steeped in shadow and allure. Tender venison loin, blackened with a charred, spice-laden crust, rests atop a pool of midnight-black forbidden rice, its grains glistening like obsidian. A blood-red coulis, crafted from tart berries and a whisper of wine, drips across the plate, reminiscent of a sacrificial offering. Garnished with sprigs of rosemary—ancient symbols of remembrance—and edible charcoal shards that mimic raven feathers, this main dish is a feast for both the eyes and the soul.

Ingredients (Serves 4): 

Venison Loin: 1.5 lbs, trimmed (symbolizing the hunt, a nod to gothic literature’s primal themes) 

Blackening Spice Mix: 2 tbsp smoked paprika, 1 tsp black pepper, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp salt 

Forbidden Black Rice: 1 cup, uncooked (for its inky hue) 

Blood-Red Coulis: 1 cup mixed berries (blackberries and raspberries for depth), 1/4 cup red wine (e.g., Cabernet Sauvignon), 2 tbsp sugar, 1 tsp balsamic vinegar, pinch of salt 

Garnish: Fresh rosemary sprigs, edible charcoal shards (or black sesame seeds as a substitute), flaky sea salt 

Butter and Oil: 2 tbsp butter, 1 tbsp olive oil for searing

Preparation Method: 

Prepare the Forbidden Rice: Rinse 1 cup of black rice and cook according to package instructions (typically 2 cups water, simmer for 30–40 minutes until tender). The rice should be glossy and slightly sticky, a perfect canvas for the dish’s dark aesthetic. Keep warm. 

Craft the Blood-Red Coulis: In a small saucepan, combine berries, red wine, sugar, balsamic vinegar, and a pinch of salt. Simmer over medium heat for 10 minutes, stirring occasionally, until the berries break down and the mixture thickens. Blend until smooth, then strain through a fine mesh sieve for a velvety texture. Set aside to cool slightly; it should look like a pool of crimson ichor. 

Blacken the Venison: Pat the venison loin dry and coat generously with the blackening spice mix, pressing the spices into the meat. Heat a cast-iron skillet over high heat with olive oil and butter until smoking. Sear the venison for 3–4 minutes per side for medium-rare (135°F internal temperature), creating a dark, charred crust while keeping the center tender and ruby-red. Let it rest for 5 minutes before slicing into 1-inch medallions. 

Assemble the Feast: On each plate, spoon a circle of warm black rice, flattening it slightly. Arrange venison medallions atop the rice, their blackened edges stark against the inky grains. Drizzle the blood-red coulis in an artful streak across the plate, letting it pool like a gothic offering. Garnish with rosemary sprigs, a sprinkle of flaky sea salt, and a few edible charcoal shards (or black sesame seeds) to evoke raven feathers scattered by a spectral wind. 

Serving Suggestion: Serve under dim candlelight with the Witch’s Heart Cocktail, its shimmery purple hues complementing the dish’s dark elegance. Encourage guests to savor the primal, smoky flavors while sharing tales of the unseen.

Gothic Presentation Notes: 

Use matte black plates to enhance the dish’s shadowy aesthetic.   

If possible, serve in a setting with gothic elements—think wrought-iron candelabras, velvet tablecloths, or a fog machine for ambiance.   

For an extra eerie touch, present the dish with a raven feather (non-edible, for decor only) or a small scroll tied with twine, inscribed with a gothic poem.

Reference:

The inspiration for this dish draws from gothic culinary traditions and the use of venison in historical European feasts, often associated with nobility and the hunt—a recurring theme in gothic literature. The blackening technique and berry coulis are adapted from a recipe by chef Hank Shaw in his book Hunt, Gather, Cook (2011), where he explores wild game cooking with a focus on venison. Shaw’s method for blackening venison with a spice crust (p. 142) ensures a dramatic, charred exterior while preserving the meat’s tenderness, perfect for a gothic presentation. The use of black rice and gothic garnishes is my addition to align with your aesthetic.