Szechuan spiced cervena with pickled vegetables and spiced miso dressing
- Cervena venison
- 600 g Cervena leg rounds
- Szechuan spice mix
- 50 g szechuan pepper corn
- 20 g cumin seeds
- 20 g coriander seeds
- 10 g black pepper corn
- Miso dressing
- 10 ml sesame oil
- 20 g palm sugar
- 10 g chili paste
- 20 ml soy sauce
- 50 g light miso paste
- 2 egg yolks
- 120 ml grapeseed oil
- 80 ml rice wine vinegar
- Marinated asian vegetables salad
- ¼ cucumber peeled and deseeded
- 2 spring onions cut long thin strips
- 1 celery stem peeled long thin strips
- 8 Shiitake mushrooms sliced thinly
Method
Szechuan spice mix
Combine all spices and heat in a dry fry pan until fragrant. Cool and grind finely.
Miso dressing
Whisk the yolks, sugar and vinegar together then add the miso. Slowly blend in the oils until a mayonnaise like consistency. Add the remaining ingredients and season to taste.
Marinated Asian vegetable salad
Combine the lemon juice, 1 tablespoon sesame oil, 2 tablespoons rice wine vinegar, ¼ cup sake, ½ tsp mustard oil fresh coriander leaves, I tablespoon pickled sushi ginger sliced thin. Pour over the vegetables and stand for at least 4 hours.
Cervena venison
Season the Cervena with the Szechuan spice mix and let stand for at least 1 hour. Sear in a little oil until rare. Cool and partly freeze.
To serve
Thinly slice the Cervena and and place on the bed of pickled vegetables. Pour over the sauce and garnish with toasted sesame seeds.
Servings4
INGREDIENTS
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Method Szechuan spice mix Combine all spices and heat in a dry fry pan until fragrant. Cool and grind finely. Miso dressing Whisk the yolks, sugar and vinegar together then add the miso. Slowly blend in the oils until a mayonnaise like consistency. Add the remaining ingredients and season to taste. Marinated Asian vegetable salad Combine the lemon juice, 1 tablespoon sesame oil, 2 tablespoons rice wine vinegar, ¼ cup sake, ½ tsp mustard oil fresh coriander leaves, I tablespoon pickled sushi ginger sliced thin. Pour over the vegetables and stand for at least 4 hours. Cervena venison Season the Cervena with the Szechuan spice mix and let stand for at least 1 hour. Sear in a little oil until rare. Cool and partly freeze. To serve Thinly slice the Cervena and and place on the bed of pickled vegetables. Pour over the sauce and garnish with toasted sesame seeds. |
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