Szechuan Cured First Light Venison Tempura


Szechuan Cured First Light Venison Tempura

Serves: 4 Time: 00:40 Skill:
Recipe by Andrew Clarke
  • 500 g First Light Venison stir-fry strips
  • 1 tbsp Szechuan pepper
  • 1 tbsp black peppercorns
  • 1 tbsp brown sugar
  • 1 tbsp flaky sea salt
  • 2 tbsp chopped chives
  • 1 tsp porcini powder
  • 125 g sour cream
  • 125 g mayonnaise
  • 100 g enoki mushrooms
  • ¼ cup sugar
  • 1 tbsp soy sauce
  • 60 ml rice wine vinegar
  • 1 cup plain flour
  • 1 cup self-raising flour
  • 1 cup soda water(chilled)
  • Oil for deep frying (around 2L)
  • Shiso or coriander leaves (for garnish)
This is a fairly fast and simple recipe, suitable for a starter or as part of the main meal. It’s a bit different and something everyone will enjoy. Take care when deep frying as splatters can burn.

In a pan, toast the pepper until aromatic, then grind in a spice grinder or mortar and pestle. Add the salt and brown sugar. Add half of this mix to the venison strips and leave to cure for 30 minutes.

In a small saucepan, bring to boil the rice wine vinegar, sugar and soy sauce. Once boiled, pour over the mushrooms and set aside. Mix together the sour cream and mayonnaise.

Heat the oil to 180˚C in a large saucepan or deep fryer.

Mix together the soda water and self-raising flour into a thin batter. Don’t worry if there are a few lumps.

In a bowl, coat the venison strips with the plain flour, then the batter. Fry in batches. They will take less than a minute to cook and should be turned over halfway through cooking. Drain on paper towels and season with remaining Szechuan spice mixture and porcini powder. To serve, sprinkle over some of the pickled mushrooms and chopped chives. Garnish with shiso leaves or coriander, if desired, and serve with sour cream mayo.
100% Grass fed New Zealand Meat