Name: Five Spiced Venison in Fermented Black Bean Reduction
Yield: 4 servings
Ingredients: 2 whole venison tenderloins, cut in half; 1 cup soy sauce; 3 Tbsp shaoxing rice wine (available at Chinese supermarkets); 1 Tbsp roasted sesame oil; 1 Tbsp sugar; 2 cloves garlic, minced; 2 Tbsp galangal, minced (may substitute with ginger); 2 piece pieces star anise; 2 cinnamon sticks; 1 Tbsp cloves; 1 tsp Szechwan peppercorns; 1 tsp whole fennel seeds; 1 large red chili, minced; 1 Tbsp garlic, finely chopped; 1 Tbsp galangal, minced (may substitute with ginger); 2 Tbsp salted, fermented black beans, rinsed and coarsely chopped; ¼ cup shoaxing rice wine (available at Chinese supermarkets); 4 ½ cup light soy sauce; tsp sugar; ¼ cup chicken stock, or beef stock; 1 tsp sesame oil; Juice of half a lemon; 2 Tbsp cilantro, roughly chopped; ½ cup scallions, finely chopped; salt and pepper to season; 2 Tbsp peanut oil (may substitute with vegetable oil)

Five Spiced Venison in Fermented Black Bean Reduction

YIELDS

4 servings

Ingredients

The Venison Marinade

whole venison tenderloins, cut in half

cup soy sauce

Tbsp shaoxing rice wine (available at Chinese supermarkets)

Tbsp roasted sesame oil

Tbsp sugar

cloves garlic, minced

Tbsp galangal, minced (may substitute with ginger)

The Five-Spice

piece pieces star anise

cinnamon sticks

Tbsp cloves

tsp Szechwan peppercorns

tsp whole fennel seeds

The Fermented Black Bean Reduc

large red chili, minced

Tbsp garlic, finely chopped

Tbsp galangal, minced (may substitute with ginger)

Tbsp salted, fermented black beans, rinsed and coarsely chopped

cup shoaxing rice wine (available at Chinese supermarkets)

4 ½

cup light soy sauce

tsp sugar

cup chicken stock, or beef stock

tsp sesame oil

Juice of half a lemon

Tbsp cilantro, roughly chopped

cup scallions, finely chopped

salt and pepper to season

The Venison

Tbsp peanut oil (may substitute with vegetable oil)

Ingredient Substitution Guide

Directions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 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.

Step 9

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

Step 10

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

Step 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).

Step 12

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

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Five Spiced Venison in Fermented Black Bean Reduction