Soy-infused loin of venison with Sichuan pepper jus recipe
Marinated tender venison loin with a hint of Sichuan flavour and delicious sweet potatoes and baby bok choi.
Ingredients
- 700 g venison loin, trimmed
- 16 tbsp light soy sauce
- 1 tbsp Sichuan peppercorns
- 24.7 oz venison loin, trimmed
- 16 tbsp light soy sauce
- 1 tbsp Sichuan peppercorns
- 24.7 oz venison loin, trimmed
- 16 tbsp light soy sauce
- 1 tbsp Sichuan peppercorns
- 2 shallots, chopped
- 2 cloves garlic
- 1 sprig thyme
- 8 tbsp olive oil
- 100 ml red wine
- 500 ml veal or chicken stock
- 250 g unsalted butter
- 1 celeriac, peeled and diced
- 250 ml whole milk
- 250 ml double cream
- 2 large sweet potatoes, cut into cylinders or rectangles
- 1 small red cabbage
- 6 tbsp sherry vinegar
- 2 tbsp golden raisins
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
- 0.5 tsp sesame seeds
- 2 baby bok choi heads, leaves separated
- 2 shallots, chopped
- 2 cloves garlic
- 1 sprig thyme
- 8 tbsp olive oil
- 3.5 fl oz red wine
- 17.6 fl oz veal or chicken stock
- 8.8 oz unsalted butter
- 1 celeriac, peeled and diced
- 8.8 fl oz whole milk
- 8.8 fl oz double cream
- 2 large sweet potatoes, cut into cylinders or rectangles
- 1 small red cabbage
- 6 tbsp sherry vinegar
- 2 tbsp golden raisins
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
- 0.5 tsp sesame seeds
- 2 baby bok choi heads, leaves separated
- 2 shallots, chopped
- 2 cloves garlic
- 1 sprig thyme
- 8 tbsp olive oil
- 0.4 cup red wine
- 2.1 cups veal or chicken stock
- 8.8 oz unsalted butter
- 1 celeriac, peeled and diced
- 1.1 cups whole milk
- 1.1 cups double cream
- 2 large sweet potatoes, cut into cylinders or rectangles
- 1 small red cabbage
- 6 tbsp sherry vinegar
- 2 tbsp golden raisins
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
- 0.5 tsp sesame seeds
- 2 baby bok choi heads, leaves separated
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Place the venison loin in a bowl and add the 16 tablespoons of light soy sauce and half the Sichuan peppercorns. Leave to marinate for 6 hours (if you can vacuum pack this then shorten the marinating time to 3 hours).
- Cook one shallot, the garlic and thyme in a little oil. Add the red wine and reduce until almost evaporated. Add the stock and continue to reduce until it reaches the required sauce consistency. Strain the sauce and infuse for 10 minutes with the remaining Sichuan peppercorns. Strain again.
- Cook the remaining shallot in a little butter then add the celeriac. Add the milk and cream and bring to a simmer. Continue to simmer until the celeriac is soft, then strain and blend to make a purée.
- Slice the butter approximately 2cm thick and place in a shallow pan. Add the sweet potatoes and place on a moderate heat. Cook, turning regularly, until the potatoes are golden brown and cooked through.
- Finely slice the red cabbage and place in a bowl. Heat the vinegar and add the raisins, cover with clingfilm and leave the raisins to ‘swell’ until cool. Mix the raisins, vinegar and red cabbage together and add a little olive oil, salt and pepper to taste.
- Remove the venison from the marinade and wrap tightly in clingfilm, making sure to tie both ends so that the packet is waterproof. Heat a pan of water to approximately 55°C and place the venison into it. Cook for 30 minutes, keeping the temperature of the water as close to 55°C as possible.
- Place the 3 tablespoons of soy sauce, sesame oil and seeds in a pan with the bok choi and cook gently until the leaves are wilted.
- To serve: In a hot pan quickly sear the venison until coloured on all sides. Place the purée, red cabbage and sweet potato on the plate, carve the venison and place on top of the red cabbage. Finish with the wilted bok choi and the sauce
This recipe was created by Steve Titman of Summer Lodge Hotel.
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