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

Pan-seared venison loin coated in a vibrant Szechuan peppercorn rub, served with a complex sweet-heat gastrique and a silky charred shishito cream.

Ingredients

Cooking Instructions

1. 01

   In a dry pan, toast the Szechuan peppercorns until fragrant. Grind into a coarse powder and combine with smoked paprika and a generous pinch of sea salt to create the dry rub.

2. 02

   Coat the venison loin thoroughly in the spice rub, pressing it into the meat. Let it sit at room temperature for 15 minutes.

3. 03

   For the gastrique: Combine blackberries, minced habanero, honey, and sherry vinegar in a small saucepan. Simmer over medium heat until the berries break down and the liquid reduces to a syrupy consistency. Pass through a fine-mesh sieve and set aside.

4. 04

   Char the shishito peppers in a blistering hot dry skillet until blackened in spots. Transfer to a blender with the heavy cream and a pinch of salt. Blend until completely smooth, then strain through a chinois.

5. 05

   Heat a heavy-bottomed skillet with a touch of oil. Sear the venison for 2-3 minutes per side until medium-rare. In the last minute, add the butter and baste the meat continuously.

6. 06

   Rest the venison for 5-8 minutes before slicing. To plate, swipe the shishito cream across the dish, top with sliced venison, and drizzle with the blackberry-habanero gastrique.