Venison Sirloin, Pumpkin Bread Pudding, & Pear Gastrique

Byron crafts a fall-inspired plate starring seared venison sirloin, medium-rare and rested for tenderness. It’s served alongside savory pumpkin bread pudding and finished with a pear gastrique that adds sweetness and acidity. He showcases balance—gamey richness, warm spices, caramelized pears, and elegant plating that turns rustic ingredients into fine dining.