Charred Cervena Venison Short Loin

Venison Burnt Ends, Cajun Spices, Boiled Peanut Etouffee, and Toasted Pecan-Popcorn Rice

Chef Nathanial Zimet of Boucherie | New Orleans

”This dish emphasizes the sweet richness that is naturally found in New Zealand venison by sugar marinating and then wood charring the protein. Soft boiled peanuts provide a subtle creamy burst of earthy fattiness, and the accompanying étouffée sauce rounds out the sweet with cajun spice. Popcorn rice is a native Louisiana rice that is fluffy and aromatic. Louisiana is considered a “Sportsman’s Paradise,” and a venison étouffée is a perfect dish to represent Louisiana and creole flavors.” — Nathanial Zimet

Adapted by StarChefs | October 2021

INGREDIENTS:

Cajun Rub:
1 cup paprika 
1 cup chili powder 
⅔ cup ground black pepper 
⅔ cup sugar 
⅓ cup garlic powder 
⅓ cup onion powder 
⅓ cup ground cumin 
⅓ cup ground coriander 
⅓ cup ground mustard 

Charred Venison Short Loin:
New Zealand venison short loin
1 gallon water
1 cup salt 
1 pound brown sugar 
1 sprig sage 
2 jalapeños, cut in half lengthwise 
¼ bunch thyme 
5 bay leaves 
Cajun Rub

Venison Burnt Ends:
New Zealand venison leg fillet
Cajun Rub
Sugar

Boiled Peanut Étouffée: 
4 pounds green peanuts
2 cups flour
2 cups canola oil 
2 cups sweet onions, finely diced 
2 cups red bell peppers, finely diced 
2 cups poblano peppers, finely diced 
2 cups celery, finely diced 
½ cup garlic finely diced 
2 cups tomato paste
1 gallon duck stock 
10 bay leaves
½ bunch thyme
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste
Venison Burnt Ends

Toasted Pecan-Popcorn Rice: 
1 onion, finely diced 
1 head garlic, finely chopped 
6 ounces butter 
2 bay leaves 
¼ bunch thyme
Salt, to taste
Pepper, to taste
1 quart popcorn rice 
1 ½ quart duck stock 
1 cup fried pecans, chopped 
1 bunch green onions, chopped 

METHOD:

For the Cajun Rub:
Combine all ingredients and mix well.

For the Charred Venison Short Loin:
Combine water, salt, brown sugar, sage, jalapeños, thyme and bay leaves to make a brine. Brine the short loin for two days. After two days, take out the short loin, pat dry then coat in Cajun Rub (it is not necessary to use all of this rub). Cryovac the venison and circulate to 120 F for 4 hours. In a wood fire, put meat directly onto the coals, and cook until charred on all sides. Rest, and thinly slice. 

For the Venison Burnt Ends:
Cube the fillet into approximately 1” cubes, as uniformly as possible. Brine in the same brine as the Charred Venison Short Loin for two days. Remove from brine, and pat dry. Cover with equal parts sugar and the above cajun rub. Wood smoke at 225 F for about 6 hours, or until they look like “Burnt Ends”.

For the Boiled Peanut Étouffée: 
Boil green peanuts until soft and spicy, in crawfish boil-seasoned water. Make a medium-dark roux with the flour and canola oil. Once the roux is appropriately colored add sweet onions, red bell peppers, poblano peppers, celery, and garlic. The trinity should be added to the roux off the heat, and carefully, as the roux will bubble quite heavily with the addition of the moisture from the vegetables. Add tomato paste, and whisk until smooth and combined over medium heat. Slowly whisk in duck stock and add bay leaves and thyme. Once the étouffée sauce has come together, add the peanuts, and cook for about 2-3 hours, until the flavors are melded together. Season with salt, black pepper, and cayenne pepper, and fold in the burnt ends.

For the Toasted Pecan-Popcorn Rice: 
Sweat the onions and garlic in the butter with the aromatics. Add the rice until toasted and then cook in the duck stock. Once cooked, fold in the pecans and green onions.

To Assemble and Serve:
In a shallow bowl, ladle the Boiled Peanut Étouffée. Add some Toasted Pecan-Popcorn Rice, and top with sliced Charred Venison Short Loin.

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