Szechuan Spiced Venison

Recipie By Graham Brown

Preperation time 30 minutes

Standing time 4 hours

Cooking time 5 minutes


Mix all the ingrediants for the marinated asian vegetable salad in a lage bowl and stand for 4 hours.

To make the miso dressing whisk the yolks sugar and vinegar together, add the miso then slowly blend in the oils until a mayo like consistency. Add the remaining seasonings to taste and check the seasoning.

Season the cervena for at least 1 hour, and then sear in a little oil until rare. Cool and partly freeze. Slice very thin and place on the bed of pickled vegetables and pour over the sauce and garnish with toasted sesame seeds.



Serves 4

Preparation: 40 minutes

Time to cook: 5 minutes

Szechuan Spiced Venison


Szechuan Spiced Cervena

600 grams cervena leg rounds or fillets 

50 grams szechuan pepper corns 

20 grams cumin seeds

20 grams coriander seeds 

10 grams black pepper corns

Marinated Asian Vegetable Salad

¼ cucumber peeled and deseeded

2 spring onions cut into long thin strips

8 shiitake mushrooms sliced thinly

1 celery stem peeled sliced into long thin strips

Juice 2 lemons

1 tbs sesame oil

2 tbs rice wine vinegar

¼ cup sake ½ tsp mustard oil

fresh coriander leaves

1 tbs pickled sushi ginger sliced thin

Miso Dressing

20 gm palm sugar

2 egg yolks

80 ml rice wine vinegar

120 ml grape seed oil

50 gm light miso paste

10 ml sesame oil

10 gm chilli paste (sambal oelek)

20 ml kikoman soya sauce

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