Szechuan-Crusted Venison with Habanero-Blackberry...Szechuan-Crusted Venison with Habanero-Blackberry Gastrique

Pan-seared venison loin coated in hand-toasted Szechuan peppercorns, served over a smoked chili parsnip silk and finished with a fiery blackberry reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, simmer parsnips in heavy cream and a pinch of salt over medium heat until tender (approx. 15 mins).

2. 02

   Transfer parsnips and cream to a high-speed blender, add smoked chili powder, and process until velvet-smooth. Keep warm.

3. 03

   For the gastrique: In a small pan, sauté shallots until translucent. Add blackberries, minced habanero, honey, and vinegar. Simmer until reduced by half. Press through a fine-mesh chinois to remove seeds and solids.

4. 04

   Season the venison loin with salt and press the ground Szechuan peppercorns onto the surface to create an even crust.

5. 05

   In a hot cast-iron skillet, sear the venison with a touch of oil for 2 minutes per side. Add 20g of butter to the pan and baste the meat for an additional minute until it reaches an internal temperature of 52°C (125°F) for medium-rare.

6. 06

   Allow the venison to rest for 8 minutes before slicing into thick medallions.

7. 07

   Plate by creating a wide swipe of parsnip purée. Arrange venison medallions on top and drizzle generously with the habanero-blackberry gastrique. Garnish with fresh micro-herbs if desired.