Ingredients:
- Venison cut called AT (6 thickly cut pieces - e.g. 200 gms each)
Master stock:
- 1 Maggie Beer's beef stock
- 1 Maggie Beer’s chicken stock
- 2 cups water
- 3 sticks of cinnamon
- 2 whole star anise
- 4T Sichuan pepper, cracked and toasted
- 4 T ginger
- 2T rock sugar
- 5 bruised spring onions, whole
- 2 cloves garlic
- 4T soy sauce
- 2T hoisin sauce
- 2 bruised chillies (optional)
Method:
Bring the master stock to the boil and then simmer for 1 hour. Discard solids.
Reduce to sauce consistency. Check seasoning when reduced and make any necessary adjustments.
Pat the medallions of venison dry, then moisten with peanut oil. Just before frying in peanut oil cover each side with salt and lots of cracked pepper (don't use Sichuan pepper here as it burns.) Sear on high heat, let rest and serve rare.
Add some freshly cracked Sichuan pepper to the pan, lightly toast and put your prepared sauce into the pan to pick up the extra juices (but if the pan juices are burnt skip this step).
Smoking Sweet Potato:
Equal parts of tea, brown sugar and rice on a wok that has been lined with alfoil. Place your raw sweet potato on top of a round wire cake rack in the wok. Light wok and cover with alfoil and wok lid and smoke for 5 mins. Steam the sweet potato until it is soft enough to puree. Season with salt and pepper.
Gingered Sweet Potato:
Steam rounds of sweet potato until just done. Season and roast in a hot oven with peanut oil. Half way through cooking add lots of slivers of finely chopped ginger.
Greens:
Method:
Blanch beans, asparagus and broccolini in readiness. Refrigerate until last minute then sauté in a little peanut oil, ginger and soy.
Shortcuts:
- Delete the smoking process.
