Urban, Sichuan Venison, Nelson

Urban Sechuan Venison Marinade

The recent lockdown period gave Jay and the other chefs a great opportunity to experiment with a new menu. The Sichuan venison is another of Jay’s favourites.  

 Urban's Sechuan Venison Marinade
 

                                                                                                                                   

5 garlic cloves, peeled and crushed 

3 spring onions, finely chopped

1 thumb ginger, grated

1/2 cup chilli oil

1 tablespoon whole Sichuan peppercorns

1/4 cup rice wine vinegar

1/4 cup sweet soy sauce (kecap-manis)

100ml beef stock

Method:

Preheat a heavy-bottomed saucepan, add the chilli oil, garlic, spring onion and ginger.

Cook gently until soft.

In a small dry frying pan (do not add oil), toast the Sichuan pepper until it begins to pop and crackle, keep it moving in the pan. Crush in a pestle and mortar or on a clean chopping board, using the base of a clean dry saucepan.

Add Sichuan pepper to the chilli oil and cook for a further 3 minutes until aromatic.

Add vinegar, sweet soy and beef stock, simmer for one minute.

Makes about 1 1/2 cups of Sichuan marinade.

Urban recommends a Montepulciano with the Sichuan Venison, The Wine List suggests La Valentina Montepulciano as it has the complexity to retain its flavours when paired with a meaty triumph of deep red meat in a spiced marinade.



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