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CarnivoreEspresso-Rubbed Venison Loin with Bone Marrow Sabayon and Smoked Sea Salt
An architectural masterpiece of game and fat, featuring a perfectly reverse-seared venison loin crusted in bitter espresso and cocoa nibs, draped in a rich, velvety sabayon made of whipped bone marrow and egg yolks.
2g
net carbs
56g
protein
68g
fat
840
kcal
The keto read
2g net carbs per serving
An architectural masterpiece of game and fat, featuring a perfectly reverse-seared venison loin crusted in bitter espresso and cocoa nibs, draped in a rich, velvety sabayon made of whipped bone marrow and egg yolks.
Ingredients
2 servings
Protein
Venison Loin400 g
Rub
Finely Ground Espresso Beans1 tbsp
Roasted Cocoa Nibs (crushed)1 tsp
Coarse Black Pepper1 tsp
Maldon Smoked Sea Salt1 tsp
Sabayon
Grass-fed Beef Bone Marrow (rendered and strained)100 ml
Egg Yolks3 large
Apple Cider Vinegar1 tsp
Searing
Grass-fed Ghee2 tbsp
Method
1
Combine the espresso ground, crushed cocoa nibs, black pepper, and half of the smoked sea salt in a small bowl. Rub the venison loin evenly with this dry mixture.
2
Vacuum seal the seasoned venison loin and cook in a water bath at 51.5°C (124.7°F) for 2 hours for an ultra-tender medium-rare structure.
3
While the venison cooks, prepare the sabayon: In a heatproof bowl set over a pot of gently simmering water (double boiler), whisk the egg yolks and apple cider vinegar vigorously until they double in volume and become pale and thick.
4
Slowly drizzle the warm, liquid rendered bone marrow into the egg yolks in a continuous, thin stream while whisking constantly to create a thick, glossy, emulsion. Season with a pinch of smoked salt and keep warm in a water bath at 50°C.
5
Remove the venison from the sous-vide bag and pat it thoroughly dry with paper towels to ensure a perfect crust.
6
Heat a heavy cast-iron skillet over high heat until smoking. Add the ghee and sear the venison loin for 45 seconds on each side, basting with the hot fat, until a deep, dark crust is formed.
7
Allow the venison to rest for 5 minutes, then carve into thick medallions.
8
Spoon a generous pool of the warm bone marrow sabayon onto the plate, arrange the venison medallions over top, and finish with a sprinkle of Maldon smoked sea salt.
The keto read
Why this lands at 2g net carbs
The carb total here comes only from the small amount of lower-carb ingredients; there's no added sugar or starch. At 2g net carbs against 56g protein and 68g fat, it sits comfortably inside a ketogenic day for most people.
Common questions
Is Espresso-Rubbed Venison Loin with Bone Marrow Sabayon and Smoked Sea Salt keto?▾
Espresso-Rubbed Venison Loin with Bone Marrow Sabayon and Smoked Sea Salt has 2g net carbs per serving, which fits comfortably in a keto day.
What are the macros for Espresso-Rubbed Venison Loin with Bone Marrow Sabayon and Smoked Sea Salt?▾
840 calories, 56g protein, 68g fat, and 2g net carbs per serving.
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