Venison cooked in spiced fond Kikkoman soy sauce, sweet potato dumplings, kohlrabi, sesame

Kikkoman UK

Kikkoman UK

Standard Supplier 14th June 2017
Kikkoman UK

Kikkoman UK

Standard Supplier

Venison cooked in spiced fond Kikkoman soy sauce, sweet potato dumplings, kohlrabi, sesame

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Venison cooked in spiced fond Kikkoman soy sauce, sweet potato dumplings, kohlrabi, sesame recipe a try for yourself?

Ingredients

  • Spice fond venison:
  • 170g venison per portion
  • 1ltr Ketjap manis
  • 300ml Soy sauce
  • 1tbsp Chinese 5-spice
  • 2 cinnamon stick
  • 5 star anise
  • 2tbsp Szechuan peppercorns
  • 2 oranges zested
  • 100g brown sugar
  • Sweet potato dumpling:
  • 135g sweet potato peeled and diced
  • 75g wheat starch
  • 65g diced butter
  • 1g pepper
  • 6g salt
  • 6g sugar
  • 2g baking powder
  • 28g parmesan
  • Kohlrabi ecrase:
  • 1 kohlrabi
  • Truffle oil
  • Salt/pepper
  • 250g milk
  • 250g butter
  • Jus:
  • 500ml venison stock
  • Spice fond Kikkoman soy sauce
  • Sesame crisp:
  • 1kg sugar
  • 1kg glucose
  • 100ml soy sauce
  • Sesame seeds

Method

Spice fond venison:
Combine all ingredients, warm and leave to infuse. When cooled pass through muslin cloth.
Put into sous vide bag along with the loin of venison and cook in the water bath at 52°C for 1 hour.
Sweet potato dumpling:
Boil the sweet potato until tender, drain well and return to the pan to expel some of the moisture.
Pass the potato through a fine drum sieve then mix the other ingredients in whilst it’s still hot. Once well combined use a tbsp to get nice shaped dumplings which can be placed on parchment until frying. Fry at 180°c until golden brown place on a draining cloth and serve.
Kohlrabi ecrase:
Peel the kohlrabi and slice into discs. Blanch in equal amounts of milk and butter. Roughly chop and put into a pan with some truffle oil, salt and pepper.
Jus:
Reduce the stock to the right consistency add the spice fond before serving.
Sesame crisp:
Combine all the ingredients. Bring to 150°C allow to cool, smash and blitz it thermo until a fine powder. Sieved the mix on a silicon mat and place in oven at 160°C until it had dissolved, sprinkle the sesame seeds over and put a few more layers of sugar melted in oven each time, allow to cool break in shards.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.