Venison steak in achiote marinade

Name: Venison steak in achiote marinade
Ingredients: 1 units.theelepel Red chilli powder; 1 Lime (juice and zest); 2 units.eetlepel Sunflower oil; 1 units.eetlepel Chipotle chilli, finely chopped; 0.25 units.theelepel Turmeric; 0.5 units.theelepel Salt; Dill oil; 2 units.eetlepel Achiote purée; 130 g Chickpea flour (or gram flour); 1 units.theelepel Baking soda; 4 New Zealand venison steaks; 0.25 Fresh coriander, finely chopped; 125 ml Beer; 1 units.theelepel Salt; 1 units.theelepel Garam masala; 6 units.items Dried guajillo chillies; 3 units.items Garlic cloves, peeled; 3 units.items Dried arbol chillies; 0.5 units.items Onion, roughly chopped; 1 units.theelepel Dried oregano; 4 Water; 1 units.theelepel Ground cumin; Fresh dill, roughly chopped; 1 units.theelepel Black pepper; Dill oil; Toasted peanuts, shaved

Venison steak in achiote marinade with chickpea beer batter fritter, guajillo sauce and dill oilThis recipe is by Shannon Campbell, executive chef of New Zealand venison.

Ingredients

1Lime (juice and zest)

2units.eetlepelSunflower oil

1units.eetlepelChipotle chilli, finely chopped

Dill oil

2units.eetlepelAchiote purée

4New Zealand venison steaks

1units.theelepelRed chilli powder

0.25units.theelepelTurmeric

0.5units.theelepelSalt

130gChickpea flour (or gram flour)

1units.theelepelBaking soda

1units.theelepelGaram masala

0.25Fresh coriander, finely chopped

125mlBeer

1units.theelepelSalt

6units.itemsDried guajillo chillies

3units.itemsGarlic cloves, peeled

3units.itemsDried arbol chillies

0.5units.itemsOnion, roughly chopped

1units.theelepelDried oregano

4Water

1units.theelepelGround cumin

1units.theelepelBlack pepper

Fresh dill, roughly chopped

Dill oil

Toasted peanuts, shaved

Preparation

Mix all ingredients in a bowl and let everything rest before grilling. Venison steaks 100 g each.

Heat a deep frying pan with oil.
In a small bowl, add all ingredients except the beer.
Mix the beer into the batter, adding it gradually, a little at a time to prevent lumps.
Check the oil temperature by dropping a drop of batter into it. If it immediately rises up sizzling, the oil is ready. Keep the heat at medium.
Pour the batter into a squeeze bottle and pipe it into the hot oil in a spiral shape. Let it turn golden brown, flip in the oil, fry a little longer and drain on kitchen paper.

Remove the stems and seeds from the guajillo and arbol chillies.
Place the chillies, garlic cloves, onion, water and salt in a medium saucepan.
Bring to the boil, reduce the heat and simmer gently for about 10 minutes, or until the guajillo chillies are softened.
Remove from the heat and let cool for 10 minutes. Reserve 1 cup of the cooking liquid.
Put all ingredients together with 1 cup of the chilli cooking liquid in a blender.
Add cumin, oregano and black pepper. Blend to a smooth sauce. Season with salt to taste.

Grill the venison steaks in a hot pan for 2–3 minutes per side and let them rest.
Warm the chickpea spirals and arrange them on the plate with the sliced venison steak.
Pour over guajillo sauce and serve with fresh dill, dill oil and shaved toasted peanuts.