Anhui-style Venison Medallions

Ingredients

In this Anhui adaptation, the original Croatian dish of Kutjevački srneći medaljoni is transformed by incorporating Anhui spices and cooking techniques. The use of star anise, Sichuan peppercorns, and dried tangerine peel infuses the venison with a distinct Anhui flavor profile, while the stir-fried seasonal vegetables add a touch of freshness and texture to the dish. We alse have the original recipe for Kutjevački srneći medaljoni, so you can check it out.

• 500g (1.1 lb) venison medallions 500g (1.1 lb) venison medallions
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 tablespoon dried tangerine peel 1 tablespoon dried tangerine peel
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon honey 1 tablespoon honey
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• 2 cups (470ml) seasonal vegetables (such as bok choy, snow peas, and carrots), sliced 2 cups (470ml) seasonal vegetables (such as bok choy, snow peas, and carrots), sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mortar and pestle, crush the star anise and Sichuan peppercorns until coarsely ground. Add the dried tangerine peel and continue to grind until well combined.
2. 2.
   In a bowl, combine the ground spices with soy sauce, Shaoxing wine, honey, and a pinch of salt. Mix well to create a marinade.
3. 3.
   Place the venison medallions in a shallow dish and pour the marinade over them. Ensure the medallions are evenly coated. Let them marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
4. 4.
   Heat vegetable oil in a skillet over medium-high heat. Remove the medallions from the marinade, allowing any excess marinade to drip off, and sear them for 2-3 minutes on each side, or until cooked to your desired level of doneness. Remove from the skillet and let them rest for a few minutes.
5. 5.
   In the same skillet, add the sliced seasonal vegetables and stir-fry for 2-3 minutes until they are crisp-tender.
6. 6.
   Serve the venison medallions on a plate alongside the stir-fried seasonal vegetables. Garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Venison medallions — Ensure the medallions are at room temperature before cooking to ensure even cooking and tenderness.
• Star anise — Use whole star anise and remove them before serving to avoid biting into them.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet for a few seconds to enhance their aroma before grinding.
• Dried tangerine peel — Soak the peel in warm water for a few minutes to soften it before grinding.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• If venison is not available, you can substitute it with beef tenderloin or pork tenderloin.
• Adjust the cooking time based on the thickness of the medallions to ensure they are cooked to your desired level of doneness.
• Serve the dish with steamed rice or noodles for a more substantial meal.
• Experiment with different seasonal vegetables based on availability and personal preference.

Serving advice

Serve the Anhui-style Venison Medallions hot, allowing the flavors to shine. Pair them with steamed rice or noodles for a satisfying meal.

Presentation advice

Arrange the seared venison medallions on a plate, placing the stir-fried seasonal vegetables alongside them. Garnish with fresh herbs, such as cilantro or green onions, for a pop of color.