Seared Pine Ashed Venison with Creamy Sunchokes & Buttery Ramps & Mushrooms

Ingredients

• 2 x 6oz (170 g) venison loins
• 2 cups (250 g) peeled and diced sunchokes
• 4 cups 35% Ontario cream
• 2 cups Ontario butter, divided
• 2 cloves garlic, crushed
• 2 ½ cups (250 g) (9 oz) diced leeks
• 2 ½ cups (250 g) (9 oz) King Oyster mushrooms
• coarse salt, to taste
• cracked black pepper, to taste
• 1 ¼ cup (150 g) pine ash (see Chef Joseph’s method in recipe intro)