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Venison Dango in Dashi Broth
By Executive Chef Hiro Sone, Terra Restaurant, Napa Valley, CA

Serves 4

For the Dango Ingredients:
4 oz. Ground Venison Meat
1 pinch Ginger (grated)
1 pinch Garlic (grated)
1 tspn. Soy Sauce
1/2 tspn. Sugar
1/2 tspn. Mirin
1/4 tspn. Sesame Oil
4 tspn. Bread Crumbs
1/2 Egg
For the Broth Ingredients:
1 Cup Dashi (japanese stock)
2 tspn. Soy Sauce
2 rspn. Mirin
1/2 tspn. Corn Starch
8/ea. Sugar Snap Peas (blanched)
8/ea. Carrot Flower (blanched)
8/ea. Small Morel mushroom (cleaned)

To Make the Dango:
Preheat oven to 500°F In a medium size mixing bowl, mix all ingredients together (using your fingers as a whisk, mix until it becomes a smooth ball.) Refrigerate about 1 hour. Then roll to small balls about 1 inch in diameter. Place balls on a sauté pan. Put in the oven. Cook about 4 minutes. Set aside.

To Make the Broth:
In a medium sauce pan, combine the dashi, soy sauce, and mirin together. Bring up to a boil. Then Simmer. Whisk the corn starch and 1 tsp of water in another bowl. Slowly whisk in the corn starch mixture to the dashi broth and bring back to a boil.

Add the Dango, vegetable and mushroom into the dashi broth and simmer for about 2 minutes. Divide to 4 serving bowls.


Other Chef Hiro Sone Recipes You Might Enjoy:
Dry Aged Rib Eye Steak Baked in Rosemary Salt
Hamachi, Sashimi with Salad of Champignon de Paris and Truffle Soy Vinaigrette
Matelote of Eel and Grilled Foie Gras on Carnaroli Risotto with Fines Herbs
Tataki of Dry Aged New York Strip Steak with Ponzu Sauce
Tataki of Venison
Venison Asparagus Roll
Venison Dango in Dashi Broth
Venison Pot Stickers

Other Great Related Links:
Chef Hiro Sone Bio
Terra Restaurant




matthew cloutier

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t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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