Venison Tenderloin with Spiced Caramel and Jasmine Rice
600-800gms Venison Tenderloin
1/2 cup (115 g) brown sugar
1/3 cup (80 ml) red wine vinegar
2 star anise
1 cinnamon stick
1 cup (250 ml) stock (ideally game but beef would be fine)
juice of 1 orange
4 wide strips of orange peel
sea salt and freshly ground black pepper
Remove venison tenderloin from packet, place on preparation plate, sprinkle with freshly ground pepper & allow to sit for 30 minutes.
Preheat BBQ or frying pan.
Prepare sauce (this can be done well in advance then gently re-heated):
Put the sugar, vinegar, star anise and cinnamon in a small saucepan and cook, stirring, over medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes, or until syrupy.
Stir in the stock and simmer for another 5 minutes, or until slightly reduced. Add the orange juice and peel, reduce the heat to low and simmer gently until thick and syrupy. Season to taste.
To cook the venison:
Place a small amount of olive oil on to the hot BBQ plate or pan. Cook the tenderloin for approximately 3 minutes each side. Meanwhile, cook some plain white jasmine rice and steam some Asian greens. Remove from heat and allow to rest for 5 minutes covered in foil.
Slice the tenderloin across the grain into thin strips. Place these across a bed of jasmine rice on a nice platter. Tuck the Asian greens down one end and pour the caramel over the meat.