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Venison with Sticky Sichuan Plums
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4 serving
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Serves: 4
Created by chef and food stylist Esther Clark, this fantastic dish of Venison with Sticky Sichuan Plums is perfect for the shift from summer to autumn. The sweet yet sharp plums and fragrant ginger and sichuan pepper pair wonderfully with the full-flavoured venison, but you could use diced beef or pork instead, if you prefer. Serve with steamed short-grain rice and black or white sesame seeds scattered over the dish.
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Ingredients
- 2 tbsp sesame oil
- 500g organic diced venison
- 2 cloves garlic, crushed or grated
- 5 cm piece of ginger, peeled and cut into matchsticks
- 1 tsp sichuan pepper, crushed
- 1 pinch chilli flakes
- 1 star anise
- 1 tbsp plain flour
- 1 bunch salad onions, roughly chopped
- 400ml beef stock
- 3 tbsp dark soy sauce
- 1 tbsp cider vinegar
- 1 tbsp dark brown sugar
- 2 tbsp mirin
- 5 plums, halved and destoned
- 300g tenderstem broccoli
- 400g short grain rice, steamed, to serve
- 2 tsp black or white sesame seeds
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Heat the oil in a large heavy-based pan over a high heat, add the venison and fry for 5 mins, turning once, until browned.
Step 2
Add the garlic, ginger, sichuan pepper, chilli flakes and star anise; fry for 2 mins. Stir in the flour, cook for 1 min more, then add the salad onions (reserving a small handful to garnish), stock, soy sauce, vinegar, sugar and mirin. Bring to a simmer, then cover and transfer to the oven for 1 hr.
Step 3
Remove the pan from the oven, add the plums, then cover and return to the oven for 30 mins, or until the meat is tender. Season to taste.
Step 4
Steam the broccoli until tender, then serve alongside the venison and plums, with rice, a scattering of sesame seeds and the reserved salad onions.
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