With Young Carrots, Mushroom Sponge, Cardamom, Celeriac Puree, Sechuan Pepper-Venison Reduction
- 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
- Bring the venison stock to the boil and reduce by half.
- Add the garlic, coriander roots, Sichuan peppercorns, black vinegar and mustard and reduce by a third.
- Mix the corn flour with the water and whisk into the sauce, thickening it slightly until it coats the back of a spoon.
- Strain through a fine sieve and set to one side.
- Large celeriac, peeled and diced 1
- Bay leaves 2
- Milk 600ml
- Unsalted butter 1 tbsp
- Salt and freshly ground black pepper
- In a saucepan, place the celeriac, bay leaves and enough milk to cover the celeriac.
- Bring to a simmer and cook for 30 minutes until the celeriac is tender.
- Strain the celeriac, reserving the milk but discarding the bay leaves.
- Put the celeriac into a food processor and blend until smooth, adding the butter and just enough milk to make a velvety purée.
- Season lightly.
- Place a spoon of purée on each plate and top with spoonfuls of the cheeks, eel and sauce.
- Arrange 3 carrots around each plate and sprinkle with fresh thyme if desired.
- Young carrots, peeled 18
- Unsalted butter 2 tbsp
- Cardamom pods 1 tbsp
- Place the carrots in a frying pan with the butter and the cardamom pods and cook for 5 minutes or until tender.
- Trimmed venison loin 1 (600g)
- Peanut oil 1 tbsp
- Salt and pepper mix 1 tbsp
- Turn the grill on high.
- Heat the peanut oil in a frying pan and sear the venison on all sides until well-browned.
- Sprinkle with the salt and pepper mix and place under the grill for 10 minutes until just cooked through.
- Remove from under the heat and keep in a warm place to rest for ten minutes.
- Sichuan Peppercorns 2 tbsp
- Marlborough sea salt flakes 4 tbsp
- Roast the peppercorns and salt in a dry wok for 2 minutes until fragrant, stirring constantly.
- Remove from the heat and grind until smooth and sieve the powder.
- Store in an airtight jar.
- Sichuan peppercorns 1 tbsp
- White peppercorns 1 tbsp
- Black peppercorns 1 tbsp
- Marlborough sea salt 6 tbsp
- Roast the ingredients in a dry wok for 2 minutes until fragrant, stirring constantly.
- Grind to a fine powder and sieve.
- Store in a airtight jar.
- 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
- Heat the oil to 180˚C.
- Fry the shallots, garlic, ginger and chillies separately until golden.
- Remove from the oil with a sieve and drain on absorbent paper.
- Cool, combine and season with the salt and sugar to taste.
- Store in an airtight jar.
source from: New Zealand Trade and Enterprise.