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Five Spiced Venison in Fermented Black Bean Reduction

  • 4servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 whole venison tenderloins, cut in half

  2. 1 cup soy sauce

  3. 3 tablespoons shaoxing rice wine (available at Chinese supermarkets)

  4. 1 tablespoon roasted sesame oil

  5. 1 tablespoon sugar

  6. 2 cloves garlic, minced

  7. 2 tablespoons galangal, minced (may substitute with ginger)

  8. 2 pieces pieces star anise

  9. 2 cinnamon sticks

  10. 1 tablespoon cloves

  11. 1 teaspoon Szechwan peppercorns

  12. 1 teaspoon whole fennel seeds

  13. 1 large red chili, minced

  14. 1 tablespoon garlic, finely chopped

  15. 1 tablespoon galangal, minced (may substitute with ginger)

  16. 2 tablespoons salted, fermented black beans, rinsed and coarsely chopped

  17. 1/4 cup shoaxing rice wine (available at Chinese supermarkets)

  18. 4 1/2 cups light soy sauce

  19. 2 teaspoons sugar

  20. 1/4 cup chicken stock, or beef stock

  21. 1 teaspoon sesame oil

  22. Juice of half a lemon

  23. 2 tablespoons cilantro, roughly chopped

  24. 1/2 cup scallions, finely chopped

  25. salt and pepper to season

  26. 2 tablespoons peanut oil (may substitute with vegetable oil)

Instructions Jump to Ingredients ↑

  1. Place all the marinade ingredients in a shallow bowl and mix thoroughly.

  2. Add the venison and make sure the marinade coats evenly. Marinate for 2 hours turning the venison over at least once after 1 hour.

  3. Toast each of the five spices separately in a skillet over medium heat for 2 to 3 minutes. Once you begin to smell the oils in the air, toast for one minute longer.

  4. Place all the toasted spices in a coffee grinder and grind to a fine powder.

  5. Remove the five-spice and place on to a flat plate.

  6. Roll the marinated venison in the five-spice and set aside.

  7. In a medium skillet pan begin to sauté the chili, garlic, galangal, and black beans in the peanut oil.

  8. After about 2 minutes add the shoaxing, soy sauce, sugar, chicken stock, and sesame oil. Reduce to one third of the original amount and adjust seasoning to your liking.

  9. Once the reduction is ready add the lemon juice, fresh cilantro, and scallions.

  10. In a skillet pan add peanut oil and sear the marinated five-spice venison over medium to high heat.

  11. Cook the venison evenly by turning sides after one minute. If you like your venison rare, it is ready. If not, place the venison in a 350 degree F oven for five minutes (for medium).

  12. Allow the venison to rest for 5 to 6 minutes, then slice and serve with the fermented bean reduction.

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