Sechuan Pepper-Venison

With Young Carrots, Mushroom Sponge, Cardamom, Celeriac Puree, Sechuan Pepper-Venison Reduction

 

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Sichuan Pepper Sauce

Ingredients

  • Venison stock 1.5 lt
  • Cloves of garlic, peeled and bruised 5
  • Coriander roots, washed and chopped 2
  • Sichuan peppercorns, roasted and ground 1 1/2 tbsp
  • Black vinegar 3 tbsp
  • Dijon mustard 1 tbsp
  • Corn flour 1tbsp
  • Water 2 tbsp

Method

  1. Bring the venison stock to the boil and reduce by half.
  2. Add the garlic, coriander roots, Sichuan peppercorns, black vinegar and mustard and reduce by a third.
  3. Mix the corn flour with the water and whisk into the sauce, thickening it slightly until it coats the back of a spoon.
  4. Strain through a fine sieve and set to one side.

Celeriac Puree

Ingredients

  • Large celeriac, peeled and diced 1
  • Bay leaves 2
  • Milk 600ml
  • Unsalted butter 1 tbsp
  • Salt and freshly ground black pepper

Method

  1. In a saucepan, place the celeriac, bay leaves and enough milk to cover the celeriac.
  2. Bring to a simmer and cook for 30 minutes until the celeriac is tender.
  3. Strain the celeriac, reserving the milk but discarding the bay leaves.
  4. Put the celeriac into a food processor and blend until smooth, adding the butter and just enough milk to make a velvety purée.
  5. Season lightly.
  6. Place a spoon of purée on each plate and top with spoonfuls of the cheeks, eel and sauce.
  7. Arrange 3 carrots around each plate and sprinkle with fresh thyme if desired.

Carrots

Ingredients

  • Young carrots, peeled 18
  • Unsalted butter 2 tbsp
  • Cardamom pods 1 tbsp

Method

  1. Place the carrots in a frying pan with the butter and the cardamom pods and cook for 5 minutes or until tender.

Venison

Ingredients

  • Trimmed venison loin 1 (600g)
  • Peanut oil 1 tbsp
  • Salt and pepper mix 1 tbsp

Method

  1. Turn the grill on high.
  2. Heat the peanut oil in a frying pan and sear the venison on all sides until well-browned.
  3. Sprinkle with the salt and pepper mix and place under the grill for 10 minutes until just cooked through.
  4. Remove from under the heat and keep in a warm place to rest for ten minutes.

Prickly Ash - Makes 1/2 cup 

Ingredients

  • Sichuan Peppercorns 2 tbsp
  • Marlborough sea salt flakes 4 tbsp

Method

  1. Roast the peppercorns and salt in a dry wok for 2 minutes until fragrant, stirring constantly.
  2. Remove from the heat and grind until smooth and sieve the powder.
  3. Store in an airtight jar.

Salt and Pepper Mix - Makes 1/2 cup

Ingredients

  • Sichuan peppercorns 1 tbsp
  • White peppercorns 1 tbsp
  • Black peppercorns 1 tbsp
  • Marlborough sea salt 6 tbsp

Method

  1. Roast the ingredients in a dry wok for 2 minutes until fragrant, stirring constantly.
  2. Grind to a fine powder and sieve.
  3. Store in a airtight jar.

Fried Shallots - Makes 2 cups

Ingredients

  • Vegetable oil 500 ml
  • Red shallots peeled and finely sliced 10
  • Garlic, peeled and finely sliced 8
  • Ginger, peeled and finely sliced 1 (3cm)
  • Red chillies, finely sliced into diagonal rings 2
  • Sea salt

Method

  1. Heat the oil to 180˚C.
  2. Fry the shallots, garlic, ginger and chillies separately until golden.
  3. Remove from the oil with a sieve and drain on absorbent paper.
  4. Cool, combine and season with the salt and sugar to taste.
  5. Store in an airtight jar.

 

 

source from: New Zealand Trade and Enterprise.

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