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

Pan-roasted venison in a fragrant Szechuan and cacao crust, served over smoked habanero parsnip silk and finished with a rich fermented chili-plum reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Habanero Parsnip Silk: In a saucepan over medium heat, combine chopped parsnips, heavy cream, 30g butter, minced habanero, and a pinch of salt. Cover and simmer gently for 15 minutes until parsnips are completely tender. Transfer to a high-speed blender and process until silky smooth. Keep warm.

2. 02

   Make the Fermented Chili-Plum Jus: In a small saucepan, melt 10g butter and sweat the diced shallot until translucent. Deglaze with dry red wine and reduce by two-thirds. Stir in stock, plum jam, and Gochujang. Simmer uncovered for 12-15 minutes until reduced to a glossy, coat-the-back-of-a-spoon sauce consistency. Strain through a fine-mesh sieve and whisk in remaining cold butter (20g) to finish.

3. 03

   Prepare the Spice Crust: In a mortar and pestle, coarsely crush toasted Szechuan peppercorns and cacao nibs. Mix with Maldon sea salt. Roll the venison loin evenly in the spice mixture, pressing gently so it adheres to all sides.

4. 04

   Sear the Venison: Heat clarified butter in a heavy cast-iron skillet over high heat until shimmering. Sear the venison loin for 1.5 to 2 minutes per side to achieve a deep caramelization and crust. Aim for an internal temperature of 52°C (125°F) for medium-rare.

5. 05

   Rest and Slice: Remove venison from heat and rest on a warm wire rack for 8 minutes. Slice carefully into 1.5 cm thick medallions.

6. 06

   Plate and Garnish: Swipe a spoonful of Habanero Parsnip Silk across pre-warmed plates. Arrange venison medallions over the puree. Spoon the glossy Fermented Chili-Plum Jus around the plate. Garnish delicately with chili threads and micro cilantro.