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

A sophisticated balance of numbing heat and deep fruit acidity, featuring tender venison loin crusted in toasted Szechuan peppercorns and served with a fermented chili-blackberry reduction.

Ingredients

Cooking Instructions

1. 01

   Boil parsnips in salted water until tender; drain and blend with heavy cream and 10g butter until ultra-smooth. Pass through a chinois and keep warm.

2. 02

   In a small saucepan, sweat shallots in a touch of oil. Add blackberries and honey, cooking until berries burst. Stir in Gochujang and red wine vinegar. Reduce by half, then strain through a fine-mesh sieve, pressing for solids. Whisk in 10g cold butter to emulsify and set aside.

3. 03

   Season the venison loin with salt. Press the crushed Szechuan peppercorns firmly onto the surface to create an even crust.

4. 04

   Heat a heavy-bottomed skillet over high heat with a splash of neutral oil. Sear the venison for 2-3 minutes per side for medium-rare. In the last minute, add the remaining butter and baste the meat.

5. 05

   Remove venison from the pan and let it rest for at least 8 minutes to ensure juice retention.

6. 06

   To plate: Swipe the parsnip puree across the plate. Slice the venison into thick medallions and place atop the puree. Drizzle the blackberry-gochujang gastrique around the meat and garnish with Thai chili slices and micro-greens.