Szechuan-Crusted Venison with Blackberry-Gochujang...Szechuan-Crusted Venison with Blackberry-Gochujang Jus

A sophisticated balance of numbing Szechuan heat and deep fermented spice, featuring tender venison loin and a bright, berry-infused reduction.

Ingredients

Cooking Instructions

1. 01

   Season the venison loin with kosher salt and press the crushed Szechuan peppercorns firmly into the surface of the meat to create an even crust. Let temper at room temperature for 20 minutes.

2. 02

   In a small saucepan, sauté the minced shallots and bird's eye chili in a touch of oil until translucent. Add the Gochujang and cook for 1 minute to release the aromatics.

3. 03

   Deglaze the pan with the beef bone broth and add the blackberries. Reduce the liquid by half over medium heat until it reaches a syrupy consistency.

4. 04

   Strain the blackberry-Gochujang reduction through a fine-mesh chinois into a clean pan. Whisk in 30g of the chilled butter one cube at a time to create a glossy emulsion. Keep warm.

5. 05

   Blanch the baby carrots in salted boiling water for 3 minutes, then shock in ice water. Sauté them in a pan with honey and the remaining butter until glazed and slightly charred.

6. 06

   In a heavy-bottomed cast iron skillet, sear the venison loin over high heat for 2-3 minutes per side for medium-rare. Baste with a small knob of butter in the final minute.

7. 07

   Rest the venison for at least 8 minutes before slicing into thick medallions. This ensures the juices redistribute perfectly.

8. 08

   Plate by spooning a vibrant circle of the spicy jus onto the center, top with venison medallions, and garnish with the glazed carrots and fresh micro-coriander.