Szechuan Style Venison Steak Recipes

SZECHUAN BEEF OR DEER

Szechuan Beef or Deer image

Make and share this Szechuan Beef or Deer recipe from Food.com.

Provided by mmlwjr

Categories Weeknight

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb sirloin steak
2 tablespoons chopped gingerroot
2 cloves crushed garlic
1/2 teaspoon Chinese five spice powder
1/2 teaspoon Tabasco sauce
3 tablespoons soy sauce
3 tablespoons sherry wine
4 teaspoons vegetable oil
2 cups julienned carrots
1 cup julienned celery
8 green onions, quartered lengthwise, then cut in 2 inch lengths
2 teaspoons cornstarch
2 teaspoons cold water

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.

Nutrition Facts : Calories 551.9, Fat 30.8, SaturatedFat 10.8, Cholesterol 111.1, Sodium 908.5, Carbohydrate 22.2, Fiber 3.5, Sugar 4.7, Protein 36.5

RACK OF VENISON WITH APPLE AND SZECHUAN PEPPERCORN SAUCE

Rack of Venison with Apple and Szechuan Peppercorn Sauce image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
1 whole 9 rib rack farm raised venison
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
4 tart apples (such as Granny Smith), cored and sliced into eighths
1/2 cup sugar
1/4 cup balsamic vinegar
1/2 cup dry red wine
2 tablespoons Szechuan peppercorns, toasted and crushed
1/2 cup game stock or chicken stock
3 tablespoons sweet butter

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.

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