The Venison Marinade
The Fermented Black Bean Reduc
Place all the marinade ingredients in a shallow bowl and mix thoroughly.
Add the venison and make sure the marinade coats evenly. Marinate for 2 hours turning the venison over at least once after 1 hour.
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.
Place all the toasted spices in a coffee grinder and grind to a fine powder.
Remove the five-spice and place on to a flat plate.
Roll the marinated venison in the five-spice and set aside.
In a medium skillet pan begin to sauté the chili, garlic, galangal, and black beans in the peanut oil.
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.
Once the reduction is ready add the lemon juice, fresh cilantro, and scallions.
In a skillet pan add peanut oil and sear the marinated five-spice venison over medium to high heat.
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).
Allow the venison to rest for 5 to 6 minutes, then slice and serve with the fermented bean reduction.