• 18 oz. venison tenderloin
• 1 tsp ground coriander
• 3 Tbsp olive oil
• Salt and pepper, to taste

For the shiso aioli:

• 2 Tbsp sour cream
• 4 shiso leaves (a Japanese mintlike herb), shredded
• 1 tsp lemon juice
• 3 cloves garlic
• 1 tsp mustard
• Salt and pepper, to taste

For serving:

• 3/4 cup carrot curls
• 3/4 cup daikon radish curls
• 1/4 cup micro greens
• 1/2 Tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper, to taste
• Shiso leaves, julienned, as garnish

1. Clean the venison and brush with olive oil, coriander, salt, and pepper. Refrigerate for 3 hours.

2. In a hot pan, sear the venison quickly, just enough to color the meat. Sear the meat for longer if you prefer it well done.

3. Refrigerate for 2 hours.

4. Mix aioli ingredients together and refrigerate.

5. Toss the vegetables and micro greens with olive oil, lemon juice, salt, and pepper. Slice venison very thin and arrange slices around each plate. Place vegetable mix in the middle of the plate. Place a dollop of aioli on top of each slice of venison and garnish with shiso leaves.