Venison steak in achiote marinade

Name: Venison steak in achiote marinade
Ingredients: 1 Red chilli powder; 1 Lime (juice and zest); 2 Sunflower oil; 1 Chipotle chilli, finely chopped; 0.25 Turmeric; 0.5 Salt; Dill oil; 2 Achiote purée; 130 g Chickpea flour (or gram flour); 1 Baking soda; 4 New Zealand venison steaks; 0.25 Fresh coriander, finely chopped; 125 ml Beer; 1 Salt; 1 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 Dried oregano; 4 Water; 1 Ground cumin; Fresh dill, roughly chopped; 1 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)

2Sunflower oil

1Chipotle chilli, finely chopped

Dill oil

2Achiote purée

4New Zealand venison steaks

1Red chilli powder

0.25Turmeric

0.5Salt

130gChickpea flour (or gram flour)

1Baking soda

1Garam masala

0.25Fresh coriander, finely chopped

125mlBeer

1Salt

6units.itemsDried guajillo chillies

3units.itemsGarlic cloves, peeled

3units.itemsDried arbol chillies

0.5units.itemsOnion, roughly chopped

1Dried oregano

4Water

1Ground cumin

1Black 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.