Venison with Barbecued Plums
Seared venison T-bone steaks rest against a cole slaw that includes spiced cashews and wild rice, all accompanied by roasted Black Beauty plums. Fruit pairs well with game, and these barbecued plums pair perfectly with venison. Asian seasonings and ingredients, like ginger, tamari, soy sauce, daikon, and Thai chili paste turn up in various parts of the dish.
- Barbecued Plums
- Black Beauty plums - 9
- Vegetable Oil - 1 tablespoon
- Fresh ginger shavings - 1/4 cup
- Barbecue Sauce - 1 cup
- Scallions - 1 cup, bias-cut
- Tamari - 1/2 cup
- Salt and freshly ground black pepper
- Peanut oil for deep-frying
- Rice Paper - 1 sheet
- Wild Rice Cole Slaw
- Unsalted Cashews - 1/2 cup
- Salt - 1 tablespoon
- Cayenne Pepper - 1/4 teaspoon
- Peanut Oil - 1 tablespoon
- Baby bok choy - 1 cup, julienned
- Daikon - 1/2 cup, julienne, bias-cut
- Snow Peas - 1/4 cup, cut in half diagonally
- Carrot - 1/2 cup bias-cut, julienne
- Mustard leaves - 1, deribbed, cut in chiffonade
- Red Cabbage - 2 leaves, deribbed and julienned
- Wild Rice - 2 cups, cooked
- Cole Slaw Dressing
- Fresh ginger shavings - 1/2 cup
- Fresh Orange Juice - 1-1/2 cup
- Peanut Oil - 2 tablespoons
- Cilantro - 1/2 cup, chopped
- Juice of 1 lime
- Red jalapeno - minced, to taste
- Garlic Cloves - 1 - 2, minced
- Sugar - 1 tablespoon, or molasses
- Chili Brush
- Soy Sauce - 1 tablespoon
- Molasses - 1/2 cup
- Thai red chili paste - 1 teaspoon
- Clove Garlic - 1, minced
- Juice of 1/2 lime
- Chili powder - 1 tablespoon
- Venison T-bone steaks - six, 8-ounce
- Daikon sprouts - 1/4 cup
To prepare the plums: Preheat the oven to 375 F. Brush the plums with vegetable oil and roast until the skins are split and the plums are softened slightly. Cover with plastic wrap and chill overnight.
The next day, skin and pit the plums and roughly chop into sections. Keep the juice with the plums; the juice will be syrupy. Squeeze the juice from the ginger shavings and add to the plums; discard the shavings. Toss with the rest of the ingredients and season with salt and pepper to taste.
To prepare the rice paper garnish: Heat two inches of oil to 360 F in a large skillet or saute pan. Tear the rice paper into six pieces and place half in the oil. Fry until the rice paper begins to blister slightly but is not yet browned. Turned and fry 15 seconds. Remove with tongs and drain on paper towels. Curve one tip of each triangle to use as a support by leaning it against a plate or similar object while it cools. Repeat with remaining triangles. When completely cool, store in an airtight container for up to two days.
To make the cole slaw: Preheat the oven to 375 F. Toss the cashews with the salt, cayenne, and peanut oil. Spread the cashews on a baking sheet and bake 8 to 10 minutes. Remove and cool.
Toss all ingredients except the cashews in a large bowl, cover with plastic wrap, and chill until ready to dress and use.
To make the cole slaw dressing: Squeeze the juice from the ginger shavings into a non-aluminum bowl; discard the shavings.Whisk in the remaining ingredients and set aside.
To prepare the chili brush: Mix all ingredients together in a small non-aluminum pan and warm over medium-high heat for 5 minutes. Remove and reserve one half for garnish.
To prepare the venison: Preheat the oven to 425 F. Prepare a charcoal or gas grill. When the grill is hot, salt the T-bones and sear on one side for 45 seconds to 1 minute. Turn 45 degrees with tongs and sear again for 45 seconds to create grill marks. Turn over and brush with chili brush. Sear on the second side for 1 minute. Put on a baking sheet and finish in the oven to desired degree of doneness.
To serve: Whisk the cole slaw dressing again to blend and toss the slaw with the dressing. Add half of the cashews. Place a scoop of cole slaw on each plate, being sure to bring up the rice which settles to the bottom of the bowl. Tuck the curved tips of the rice paper triangles under the salads and stand the rice paper up vertically. Place three spoonfuls of plums around each plate. Lean a venison T-bone against the cole slaw on each plate. Sprinkle the plates with daikon sprouts and the reserved cashews. Drizzle with reserved chili brush.