Sichuan-Crusted Venison with Fermented...Sichuan-Crusted Venison with Fermented Chili-Chocolate Jus

An avant-garde game dish featuring tender venison loin crusted with aromatic, numbing Sichuan peppercorns, paired with a rich jus infused with fermented red chili and dark Venezuelan chocolate, balanced by a silky sweet potato purée.

Ingredients

Cooking Instructions

1. 01

   Prepare the sweet potato purée: Boil the diced sweet potatoes and star anise in a pot of heavily salted water until fork-tender, about 15 minutes. Drain thoroughly, discard the star anise, and transfer the sweet potatoes to a high-speed blender. Add the heavy cream and 1 tablespoon of cold butter. Blend on high until completely smooth. Season with a pinch of salt, pass through a fine-mesh chinois for a silky texture, and keep warm.

2. 02

   Create the spice crust: In a small bowl, combine the crushed toasted Sichuan peppercorns, fennel seeds, and 1 teaspoon of kosher salt. Dredge the venison loin in the spice mixture, pressing firmly on all sides to ensure an even, beautiful crust.

3. 03

   Sear the venison: Heat the grapeseed oil in a heavy-bottomed cast iron skillet over high heat until smoking. Sear the venison loin for 2 to 3 minutes on each side to develop a deeply caramelized, aromatic crust. In the final minute, add 1 tablespoon of butter and the smashed garlic to the pan, basting the meat continuously. Transfer the venison to a wire rack to rest for 8 to 10 minutes (target internal temperature of 54°C / 130°F for medium-rare).

4. 04

   Build the spicy jus: Pour off the excess grease from the skillet, leaving a thin film. Return to medium-high heat, add the minced shallots, and sauté for 2 minutes until translucent. Stir in the fermented chili paste, toasting it for 1 minute until highly fragrant and darkened slightly. Pour in the stock, scraping up all the fond from the bottom of the pan. Reduce the liquid by two-thirds until syrupy.

5. 05

   Finish the sauce: Remove the skillet from the heat. Whisk in the final tablespoon of cold butter and the grated dark chocolate, stirring constantly until melted, glossy, and emulsified. Strain the jus through a fine-mesh sieve into a warm saucier; season with a touch of salt if needed.

6. 06

   Plate the dish: Carve the rested venison loin into thick medallions. Swipe a generous spoonful of the hot sweet potato purée across each plate. Arrange the venison medallions elegantly alongside the purée. Drizzle the velvety fermented chili-chocolate jus over and around the meat, and garnish with microgreens for a vibrant contrast.