Sichuan-Crusted Venison with Blackberry Jus
Experience a bold symphony of flavors with this unique dish that marries the earthy richness of venison with the tingling heat of Sichuan peppercorns. A silky blackberry reduction adds the perfect touch of sweetness, making this a truly memorable and exciting dinner for Uke 36.
Ingredients
- Venison steaks600 g
- Sichuan peppercorns1 tbsp
- Fresh blackberries125 g
- Shallot, finely minced1 pcs
- Red wine100 ml
- Beef stock100 ml
- Sweet potatoes800 g
- Unsalted butter2 tbsp
- Heavy cream2 tbsp
Instructions
Peel and boil the sweet potatoes in salted water until tender. Drain well and mash together with butter and cream until the consistency is silky and smooth.
Toast the Sichuan peppercorns in a dry pan until fragrant, then crush them coarsely using a mortar and pestle. Season the venison with salt and press the crushed peppercorns firmly onto all sides of the steaks.
Heat a splash of oil in a heavy skillet over high heat. Sear the venison steaks for about 2-3 minutes on each side for medium-rare. Remove from the pan and let them rest for at least 5 minutes.
In the same skillet, sauté the minced shallots until translucent. Pour in the red wine and beef stock to deglaze the pan. Add the blackberries and simmer the mixture until the liquid reduces by half and reaches a syrupy consistency.
Slice the rested venison against the grain and serve atop a generous portion of sweet potato mash. Drizzle the blackberry jus over the top, ensuring some whole berries are included in each serving.
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