Sichuan-Crusted Venison Loin with...Sichuan-Crusted Venison Loin with Blackberry-Gochugaru Reduction

An exquisite, multi-layered dish featuring tender venison loin crusted in electric Sichuan peppercorns, balanced by a silky parsnip purée and a fiery, sweet blackberry-gochugaru reduction.

Ingredients

Cooking Instructions

1. 01

   To make the parsnip purée, combine chopped parsnips, whole milk, heavy cream, and 1/2 teaspoon of kosher salt in a saucepan. Simmer over medium-low heat for 15 minutes or until the parsnips are completely tender.

2. 02

   Transfer the parsnips and liquid to a high-powered blender. Blend with 50g of unsalted butter until ultra-smooth and velvety. Pass through a fine-mesh chinois, season with salt to taste, cover, and keep warm.

3. 03

   For the reduction, melt 10g of butter in a small saucepan over medium heat. Add the minced shallot and sauté for 2 minutes until translucent. Stir in the blackberries, gochugaru, and port wine. Simmer, crushing the blackberries with a spoon, until the liquid is reduced by half.

4. 04

   Pour in the bone stock and continue to simmer until the sauce coats the back of a spoon (nappe consistency). Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding solids. Whisk in the balsamic vinegar and 30g of cold, cubed butter off the heat to create a glossy emulsion. Season to taste and keep warm.

5. 05

   Season the venison loin evenly with 1 teaspoon of kosher salt, then roll the loin in the coarsely ground Sichuan peppercorns, pressing firmly so the spice crust adheres to all sides.

6. 06

   Heat grapeseed oil in a heavy cast-iron skillet over high heat. Sear the venison loin for 2 minutes on each side to build a beautiful, aromatic crust.

7. 07

   Reduce the heat to medium-low, add the remaining 10g of butter, smashed garlic, and thyme sprigs to the skillet. Continuously baste the venison with the foaming butter for an additional 3-4 minutes, or until the internal temperature reaches 52°C (125°F) for medium-rare.

8. 08

   Remove the venison from the pan and let it rest on a warm cutting board for 8 minutes before slicing into thick medallions.

9. 09

   To plate, spoon a generous pool of warm parsnip purée onto the center of each plate. Arrange the venison medallions over the purée, and artfully drizzle the vibrant blackberry-gochugaru reduction around and over the meat. Garnish with microgreens if desired.