Garlic 4 WAYS - Root, Black, Scape, Flower

I wanted to pair venison with garlic from root all the way to flower. We started off by searing our venison in a hot pan in some grapeseed oil, turning it over, placing herbs on top, and basting it in butter. Once the venison is cooked to medium rare, we remove it from the pan, deglaze the pan with mirin, add in black garlic, and chicken dashi. We transfer the pan sauce to the blender and blend it smooth while adding in some egg yolks for richness. Once the sauce is strained, we add in black garlic soy sauce, truffle powder, and a little bit of yuzu juice. We grill the garlic scape to get a nice char on the top of it. Fry the roots while constantly stirring to produce a nice even crunch and texture. When plating the dish, we smeared a little bit of black garlic at the bottom of the bowl, put the venison on top, garnished it with the fried garlic roots, grilled garlic scape, cherries that have been marinated in red miso paste, garlic flowers, and then finished the dish with the black garlic pan sauce and a little bit of grapeseed oil. This dish really explores the different flavors and textures of garlic. The venison provides a nice, clean, sweet, meaty flavor while the cherries produce the acid to balance everything.