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Luca Djehiche - Venison with chestnut muhammara and spiced Autumn vegetables

Updated: May 19, 2023

2023 - 16-18 Age Category


2x 150g venison steaks (thick cut)

7x garlic cloves

Black pepper


Garlic powder

3 and a quarter tbsp butter

1/4 cup plain flour

1/2 cup boiling water

1 tsp baking powder

20g parsley a few leaves to garnish

40g neutral oil

200g chestnuts

3 red bell peppers

1 tsp tahini

1 tbsp pomegranate molasses

3 tbsp tamarind paste

3 sichuan peppercorns

2 tsp English mustard

2 tbsp milk

1/2 cinnamon stick

3 clove

1 white cabbage


Core 3 peppers and roast until black in a 200 degree C oven.

Make cuts across the chestnuts and roast them in the oven for 15 minutes.

Mix together 1/4 cup plain flour with 1/4 tbsp butter and 1 tsp baking powder in a small mixing bowl.

Add 1/2 cup boiling water (or as hot as you can handle).

Heat up 40g oil in a small saucepan to 90 degrees C.

While that is heating, wrap tortilla dough in cling film and set aside to rest.

Season the outside of the venison generously with salt, pepper and garlic powder, and leave to slowly come up to temperature.

Add 20g parsley to oil and then blend the mixture for a few minutes until smooth.

Put into bowl inside an ice bath to cool.

Put the parsley sprigs for garnish into a separate ice bath.

Remove the chestnuts and cover with a tea towel.

Infuse the cinnamon and clove in a saucepan with a few tablespoons of boiling water.

Transfer the parsley oil into a squeeze bottle or piping bag.

Cut the cabbage into strips.

Crush garlic.

Take the chestnuts out of the husks and reserve.

Add cabbage and garlic to the saucepan and steam on medium heat.

Take the peppers out and rub off the skin, pour any juice from the inside out into a blender.

Smash the chestnuts and blend until smooth.

Heat up a pan on high heat.

Grind 3 sichuan peppercorns and add to blender.

Add the peppers, 2 rough chopped garlics, tamarind paste, sesame paste, pomegranate molasses, salt and pepper.

Blend until smooth adding water to thin it if needed.

Pat down the steaks with a paper towel.

Add oil to the pan and then sear the steaks.

Roll out the tortilla dough very thin and cut into strips.

Once a crust has developed on the underside of the steaks, flip them and reduce heat to medium.

Add 2 smashed garlics and 2 tablespoons butter to the pan and baste.

Heat up a small saucepan of oil.

When the steaks reach 50 degrees c (125F) remove from heat to a bowl, cover in foil and rest.

Check cabbage.

Fry 6 strips of tortilla dough.

Get ready for plating (if oil is in a piping bag, cut off just the tip so you can output a thin stream).

Set up plates with metal rings (cookie cutter type) so you can stack the cabbage.

Add cabbage.

Smear muhammara around ring so it is wider than the steaks.

Remove ring.

Slice steaks with the grain so that the guest can cut across.

Place steaks on muhammara.

Put tortilla on to the cabbage.

Add parsley from ice and parsley oil.

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