Szechuan Style Venison Steak Recipes

RACK OF VENISON WITH APPLE AND SZECHUAN PEPPERCORN SAUCE

Steps:

• Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet.
• Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce.
• Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving.

SZECHUAN-STYLE VENISON STEAK

Steps:

• Brown meat in oil, drain off any fat (not necessary with venison).
• Combine garlic, soy sauce, wine, brown sugar and red pepper; pour over meat.
• Cover tightly and cook slowly for 15 minutes.
• Combine water and cornstarch; add to pan.
• Cook about 5 minutes.
• Serve over rice or noodles.
• Top with sesame seed if desired.

SZECHUAN BEEF OR DEER

Steps:

• Cut meat into 1/4" strips, then make the marinade with the next 7 ingredients, stir combine meat marinade for 1 hour at room temperature.
• Heat the second amount of oil in wok until hot, stir fry carrot, celery& green onion till slightly tender, add the beef with the marinade, stir fry till meat is no longer pink.
• Mix the cornstarch with water, then stir into the wok with the veggies& beef.