Spicy venison steak with wok-fried vegetables and trilogy of rice

Ingredients for 4 servings:

• 4 steak(s) of venison from the leg approx. 130 g each
• ½ red chili pepper(s)
• 1 clove(s) garlic
• ½ tsp black beans, salted (Asian store)
• 50 ml sauce (Hoi – Sin -, Asian store)
• 1 tbsp soy sauce, dark
• 15 g honey
• 1 tsp oil (sesame oil), dark
• 1 tsp curry powder, mild
• 1 tsp orange peel, finely chopped
• 120 g mushrooms, shiitake, fresh
• 40 g spring onions
• 1 small head of broccoli
• 2 medium-sized bell peppers (pointed peppers), red
• 100 g carrot(s), young
• 1 clove(s) garlic
• 1 piece(s) ginger
• 3 tbsp soy sauce, light
• 2 tbsp rice wine, alternatively sherry
• 250 g mixed rice from three different varieties
• 2 tbsp soy sauce, light
• 2 tbsp rice wine
• 100 ml Game stock
• Coriander leaves

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the marinade, halve the chili pepper, scrape out the seeds, and chop finely. Peel the garlic and finely chop. Rinse the beans thoroughly in a sieve under running water, drain, and mash with a fork. In a casserole dish, mix the hoi sin sauce with the dark soy sauce, sesame oil, honey, curry powder, garlic, chili, mashed beans, and orange peel to make a marinade. Place the meat in the dish and brush all sides with the marinade. Cover with cling film and let it marinate for 30 minutes. For the vegetables, peel and slice the carrots. Divide the broccoli into small florets, peel the stems, and cut into pieces. Remove the tough stems from the shiitake mushrooms and slice the heads. Clean the spring onions and cut into thin rings. Halve the peppers and remove the seeds and sides. Cut the peppers into strips. Peel and finely chop the ginger. Peel the garlic and chop finely. Wash the rice under running water until the water runs clear. Place it in a pot and add enough cold water to cover the rice by two fingers. Bring to a boil with a little salt, cover, and turn off the stove. Let the rice swell. Heat a pan until dry. Remove the venison steaks from the marinade and pat dry with kitchen paper. Heat the clarified butter until very hot and sear the steaks for 2 minutes on each side. Remove and wrap in aluminum foil. Let it cook in a preheated oven at 80°C for 15 minutes. Heat a wok, add a little oil, and fry the broccoli on all sides, adding a little salt to retain its color. Now gradually add the other vegetables to the wok and fry. Deglaze with soy sauce and rice wine and season with pepper. To make the sauce, boil the pan juices with some game stock, soy sauce, the juices from the steaks, and rice wine. Season with salt and pepper and thicken with cornstarch if desired. Arrange the rice on plates and add the steaks and vegetables. If desired, sprinkle with some chopped cilantro.