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

A sophisticated interplay of numbing heat and dark fruit acidity, featuring pan-seared venison loin finished with a complex fermented chili reduction.

Ingredients

Cooking Instructions

1. 01

   Toast the Szechuan peppercorns in a dry pan until fragrant, then grind into a fine dust using a mortar and pestle; coat the venison loin evenly with the spice and a pinch of sea salt.

2. 02

   In a small saucepan, sauté the minced shallots and star anise in a teaspoon of oil until translucent and aromatic.

3. 03

   Incorporate the blackberries and rice vinegar into the saucepan, crushing the berries to release their juices, then stir in the Gochujang paste.

4. 04

   Add the veal demi-glace and simmer over medium-low heat until the sauce is reduced by half and has a syrupy consistency; strain through a fine-mesh chinois.

5. 05

   Heat the ghee in a heavy-bottomed cast-iron skillet over high heat until shimmering; sear the venison loin for 2-3 minutes per side for a perfect medium-rare.

6. 06

   Transfer the venison to a warm resting rack and let it sit for 8-10 minutes to ensure the juices redistribute evenly.

7. 07

   Carve the venison into thick medallions and plate atop a generous streak of the blackberry-gochujang reduction, garnishing with the julienned Bird's eye chilies.