Sichuan Spiced Alliance Venison Loin Medallions

Superb Alliance venison with bok choy & zucchini, potato mash, sour cherry & red wine jus. From Geoff Scott - Cooking it up on The Best of NZ Food

To Make

12 Alliance venison loin medallions (approx 75 gr each)
1 tablespoon sechuan pepper
1 tablespoon flaky Marlborough Pacific sea salt
2 tablespoons clarified butter

Grind together the sechuan and salt with a mortar and pestle.
Lightly brush the medallions with clarified butter then season with the sechuan & salt mix. Cook on a hot char-grill till medium rare, be careful not to overcook the venison or it will become dry.

Bok Choy & Zucchini

3 small bok choy, leaves separated and cut in half lengthwise
2 zucchini sliced into long slanted ovals
1 tablespoon extra virgin olive oil
flaky Marlborough Pacific sea salt

Bring a pot of salted water to the boil, blanch the bok choy and zuchinni slices together for approx 1 minute.
Drain well and place into a metal bowl, season with olive oil and sea salt, serve immediately.

Sour Cherry & Red Wine Jus

30 pieces of dried cherries

Cook cherries in 250ml red wine, 50 ml port, 6 sprigs thyme, a small piece of rosemary, 1 fresh bayleaf and ½ teaspoon black peppercorns tied in a piece of muslin.
Cook till swollen but do not over cook. Drain the cherries and reduce the cooking liquor till syrupy, add 200ml of rich meat jus (at home I will make this by reducing some uht packaged bought meat stock, till it is of sauce consistency).

To serve

Place a spoonful of soft potato mash in the centre of each hot plate, you may like to use a metal ring to get a neat round base for presenting the venison on.
Arrange slices of zucchini and then bok choy on top, placing the venison on last.
Spoon the cherry & red wine jus onto the plate, arranging the cherries evenly around the venison, garnish with picked chervil.

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