Toppings are great. They add textures, flavors, and counterpoints to dishes. They can be prepared ahead of time and then added at the last moment to elevate a dish and really bring it to the finish line. This topping was designed to be served with venison, though it would be great with fish, crustaceans, and vegetables. The variations are endless. In place of dried venison heart, prosciutto would work, as would salt cod, bottarga, bacon, pickles, horseradish—the list just grows. Being willing to substitute and extrapolate opens the avenues to possibilities.
Charred Pecan Crumbs
– 50 grams pecans, charred on one side
– 5 grams Rishi Tangerine-Ginger tea, ground and sifted
– 7.5 grams dark brown sugar
– 1 gram salt
– 5 grams grated, salt-cured venison heart
Put the pecans on a cutting board and chop finely. Put the chopped pecans in a bowl and add the tea, brown sugar, and salt. Sift the mixture through a coarse strainer. Reserve the sifted mixture until ready to serve. Right before serving, mix in the venison heart.
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