Szechuan-Crusted Venison Loin with...Szechuan-Crusted Venison Loin with Fermented Chili Jus

A sophisticated exploration of heat featuring tender venison loin coated in numbing Szechuan peppercorns, served over a velvet parsnip silk and finished with a complex, fermented chili reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, simmer chopped parsnips in heavy cream and a pinch of salt until tender (approx. 15 minutes). Transfer to a high-speed blender and process with 30g of butter until perfectly silk-like. Pass through a fine-mesh chinois and keep warm.

2. 02

   Pat the venison loin dry. Season generously with sea salt and press the ground Szechuan peppercorns firmly onto all sides of the meat to create an even crust.

3. 03

   Heat grapeseed oil in a heavy cast-iron skillet over high heat until shimmering. Sear the venison for 2-3 minutes per side for medium-rare. Remove from pan and let rest on a warm plate for 8 minutes.

4. 04

   In the same skillet, discard excess fat. Add the fermented chili paste and star anise, stirring for 30 seconds until fragrant. Deglaze with the veal broth, scraping up the brown bits (fond).

5. 05

   Reduce the jus by two-thirds until it coats the back of a spoon. Whisk in the remaining 30g of cold butter to emulsify and create a glossy finish. Strain through a fine sieve.

6. 06

   To plate, swipe a generous spoonful of parsnip silk across the center of the plate. Slice the venison into thick medallions and arrange atop the purée. Spoon the chili jus around the meat and garnish with micro-cilantro.