snack

Sichuan-Peppercorn Venison Jerky Bites with Crisp Endive and Preserved Lemon

Name: Sichuan-Peppercorn Venison Jerky Bites with Crisp Endive and Preserved Lemon
Ingredients: 65 g ALL NATURAL VENISON GROUND MEAT (formed into thin jerky-style strips); 50 g CIABATTA BREAD, torn into small crisp croutons; 70 g ENDIVE Endive (PRESTIGE); 5 g SALTED SMOKED ALMONDS, roughly chopped; 2 g Sichuan Peppercorns, toasted and ground; 5 g PRESERVED LEMON, finely minced

Nutrition

240

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

ALL NATURAL VENISON GROUND MEAT (formed into thin jerky-style strips)65 g

CIABATTA BREAD, torn into small crisp croutons50 g

ENDIVE Endive (PRESTIGE)70 g

SALTED SMOKED ALMONDS, roughly chopped5 g

Sichuan Peppercorns, toasted and ground2 g

PRESERVED LEMON, finely minced5 g

Instructions

Preheat oven to 350 deg F (175 deg C).

Shape venison into very thin, small strips. Dust lightly with the toasted Sichuan peppercorns. Arrange on a parchment-lined baking sheet and bake for 12-15 minutes until darkened and firm (jerky-style).

While the venison cooks, toast the torn ciabatta pieces in a dry pan over medium heat until golden and brittle.

In a small bowl, combine minced preserved lemon with the chopped smoked almonds.

Arrange the crisp endive leaves on a platter. Place a piece of jerky on each leaf, top with a crunchy ciabatta crouton, and finish with a sprinkle of the lemon-almond mixture. The endive provides a refreshing, slightly bitter contrast to the numbing spice of the peppercorns and the savory depth of the venison.