Snack · Chinese · 10 min
Sichuan-Peppercorn Venison Jerky Bites with Crisp Endive and Preserved Lemon
- Calories
- 240
- Protein
- 18g
- Carbs
- 27g
- Fat
- 7g
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
Method
- 01Preheat oven to 350 deg F (175 deg C).
- 02Shape 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).
- 03While the venison cooks, toast the torn ciabatta pieces in a dry pan over medium heat until golden and brittle.
- 04In a small bowl, combine minced preserved lemon with the chopped smoked almonds.
- 05Arrange 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.
Cook it with the whole plan around it
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