Fried venison strips with jalapeño peanut crust

Name: Fried venison strips with jalapeño peanut crust
Ingredients: 8 Corn starch; Oil for frying; 200 g Peanuts; 8 Maple syrup; 1 Cayenne pepper; 300 g Panko breadcrumbs; 4 units.items New Zealand venison steaks; 1 l Pineapple juice; 2 units.items Star anise; 1 Cornflour; 0.5 units.items Yellow habanero pepper; 10 units.items Allspice berries; 50 ml Apple cider vinegar; 0.25 units.items Vanilla pod; 4 units.items Limes (juice only); 1 Achiote

Fried venison strips with jalapeño peanut crust and pineapple habanero glazeThis recipe is by Shannon Campbell, executive chef of New Zealand venison.

Ingredients

8Corn starch

Oil for frying

200gPeanuts

8Maple syrup

1Cayenne pepper

300gPanko breadcrumbs

4units.itemsNew Zealand venison steaks

1lPineapple juice

2units.itemsStar anise

1Cornflour

0.5units.itemsYellow habanero pepper

10units.itemsAllspice berries

50mlApple cider vinegar

0.25units.itemsVanilla pod

4units.itemsLimes (juice only)

1Achiote

Preparation

Cut the venison steaks (100 g each) into thumb-sized pieces.
Put the peanuts and jalapeño peppers in a blender and pulse until coarse, but not too fine.
Put the mixture in a bowl and mix with the panko breadcrumbs until you have a light, loose crumb.
In a separate bowl, toss the venison pieces with half of the corn starch.
Add half of the maple syrup and the cayenne pepper and mix well.
Add the remaining corn starch and the rest of the maple syrup and mix again until the pieces are evenly coated and slightly sticky.
Coat each piece of venison separately in the jalapeño-peanut crumb and press firmly for an even crust.
Place the pieces on baking paper and let rest briefly.
Heat the fryer to 170°C.
Deep-fry the strips until golden brown and crispy.
Drain on kitchen paper and let rest for 1–2 minutes before serving.
Serve with the pineapple habanero glaze.

Optional: serve with tortilla chips, guacamole or fries.

Combine all ingredients (except the cornflour mixed with cold water) in a pan and reduce by half.
Strain through a fine sieve and return the strained liquid to the heat to reduce further. Once the sauce starts to thicken, add the cornflour and whisk until smooth.
Set the glaze aside until needed.