Sichuan peppered venison with sweet and sour quince

Sichuan peppered venison with sweet and sour quince

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Venison’s lovely gamey flavour works so well with autumnal fruit, and with spice too. Here, loin of venison is made more interesting with the bite of Sichuan pepper and tender poached quince. There are many other uses for this quince recipe too – try serving it with cheese and cold meats.

Ingredients

Quantity Ingredient
600-700g centre-cut loin of venison
2 teaspoon sichuan peppercorns, ground
2 tablespoon dry sherry
2 garlic cloves, eeled and finely chopped
2 tablespoon soy sauce
olive oil, for cooking

For the quince

Quantity Ingredient
4 quince
600ml water
300ml verjus or white wine vinegar
300g soft light brown sugar
3 star anise
1 lemon, Juiced
1/2 teaspoon sichuan peppercorns, crushed

To serve

Quantity Ingredient
8 pak choi, halved

Method

  1. Trim the venison of any sinew and fat, then place in a dish. Mix the Sichuan pepper, sherry, garlic and soy sauce together. Spread all over the venison loin then cover the dish with cling film and leave to marinate in the fridge overnight.
  2. Preheat your oven to 150°C.
  3. For the quince, mix the water, verjus or wine vinegar, sugar, star anise and Sichuan pepper together in a pan and bring to the boil. Meanwhile, peel and carefully quarter the quince, dropping the quarters into a bowl of cold water with the lemon juice added to stop discoloration. Drain, place in a small roasting tray and pour on the boiling liquor, making sure the quince are covered (top up with boiling water if necessary). Lay a sheet of baking parchment on top and cook in the oven for 3 hours.
  4. Take the venison out of the fridge to bring it to room temperature. When the quince are cooked, remove from the oven and leave until cool enough to handle, then cut out the hard core part with a knife. Leave the quince to cool in the poaching liquor.
  5. Meanwhile, turn the oven up to 200°C. Heat a frying pan over a medium heat and add a drizzle of oil. When the oil is hot, carefully place the venison loin in the pan and colour all over, turning as necessary. Transfer the meat to a roasting tray and roast in the oven, allowing 10 minutes for rare (or 15 minutes for medium). Remove to a warm plate and leave to rest for 10 minutes.
  6. In the meantime, bring a pan of water to the boil, add the pak choi and cook for 2 minutes. Drain and keep warm.
  7. To serve, place 2 pak choi and 4 quince quarters on each of 4 warmed plates. Slice the venison and share it equally between the plates. Finish with a drizzle of the sweet and sour poaching liquor.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again