This savory, unctuous, and acidic dish has a soft, but satisfying chew. It has the texture of biting into thinly cut meat sushi, but with bursts of snap provided by the parsnips. The flavor was wonderfully layered, leading with a quick zest from the daikon before settling into the comfort of the fatty charcoal aioli and stopping with the meaty chew of the venison. Wonderful on all fronts.