Szechuan-Crusted Venison with Fermented...Szechuan-Crusted Venison with Fermented Chili Gastrique

A masterclass in heat and balance: tender venison loin crusted in numbing Szechuan peppercorns, served over a smoked parsnip silk and finished with a sharp fermented chili gastrique.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, simmer diced parsnips in heavy cream until completely tender. Transfer to a high-speed blender with butter and smoked paprika; process until a silk-like consistency is achieved. Pass through a fine-mesh chinois and season with salt.

2. 02

   For the gastrique, sauté the minced shallot in a drop of oil until translucent. Add the honey and allow it to lightly caramelize. Deglaze with red wine vinegar and reduce by half. Whisk in the fermented chili paste and keep warm over an ultra-low flame.

3. 03

   Pat the venison loin dry. Season generously with kosher salt, then press the crushed Szechuan peppercorns firmly onto all sides of the meat to create an even crust.

4. 04

   Heat grapeseed oil in a heavy-bottomed stainless steel or cast iron pan over medium-high heat until just smoking. Sear the venison for 2-3 minutes per side for a perfect medium-rare (internal temp 52°C/125°F).

5. 05

   Remove the venison from the pan and let it rest on a warm rack for at least 8 minutes to allow juices to redistribute.

6. 06

   To plate, swipe a generous spoonful of parsnip silk across the plate. Carve the venison into thick medallions and place atop the silk. Spoon the fermented chili gastrique around the meat and garnish with torn Thai basil leaves.