Wednesday, October 22, 2014

Venison Carpaccio

Over four thousand years ago the Esselen tribe of Big Sur left mysterious
handprints in remote caves throughout the Santa Lucia mountains. These
handprints are the inspiration for this primal venison dish on our new Taste
of Big Sur Menu. This is a very primal dish that is intended to be eaten
with your hands, using the stick-like piece of crispy yucca root to pick up
the smoky onion ash and creamy pistachio puree. We cook the yucca root
with agave syrup and sea salt until it is tender- then fry it to create a
delicate crust and rich interior that resembles a broken branch. Pickled
yucca blossoms add a pleasant acidity to balance the dish.

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