Venison with Sticky Sichuan Plums
By OcadoLife
Published on 12 October 2022
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.Time and servings
2 hrs 5 minsTotal time
4Servings
20 minsPrep time
1 hr 45 minsCooking time
Ingredients
- 2 tbsp of sesame oil
- 500 g of organic diced venison
- 2 cloves of garlic, crushed or grated
- 5 cm of piece of ginger, peeled and cut into matchsticks
- 1 tsp of sichuan pepper, crushed
- 1 pinch of chilli flakes
- 1 star anise
- 1 tbsp of plain flour
- 1 bunch of salad onions, roughly chopped
- 400 ml of beef stock
- 3 tbsp of dark soy sauce
- 1 tbsp of cider vinegar
- 1 tbsp of dark brown sugar
- 2 tbsp of mirin
- 5 plums, halved and destoned
- 300 g of tenderstem broccoli
- 2 tsp of black or white sesame seeds
- 400 g of short grain rice, steamed, to serve
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.