VENISON EYE OF ROUND WITH BLACKBEAN REDUCTION

By Martin Auldist

Jun 2, 2024

I have served this on a bed of fried rice, with plenty of fresh prawns and fried egg.

LOCAVORE Rick Bichel

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The recipe below is from a recent meal using a fallow eye of round cut. It’s one of my favourite cuts that doesn’t get utilised enough. The recipe is a modern spin on the classic Chinese dish, a traditional restaurant favourite. It was inspired by a friend, who owns a great little restaurant in Sydney's south west suburb of Oatley West.

Ingredients

Salted blackbeans, 100g

Sugar, 2 to 4 tablespoons depends on saltiness

Mince fresh garlic, tablespoon

Shao shing wine (also spelt Xiao sheng wine) just to deglaze sauce, maybe about 100ml

Dark soy, 2 teaspoons

Light Soy, 2 tablespoons

Oyster sauce, 2 tablespoons

Pure sesame oil, 2 tablespoons

Sugar to taste, maybe 1 to 2 teaspoons

Eye of round cut. I have used the cut from a fallow buck in velvet

Method

Soak fermented black beans in water for 10-15 minutes, taste test to ensure not too salty. Soak longer if it’s too salty.

Add black beans and Xiao Sheng wine to a pan and sweat off the wine until its nearly all evaporated. Take it off the heat and roughly mash the beans in the pan. Scoop out and add minced garlic and sesame oil to the pan. Fry off the garlic and add the remaining ingredients, bar the final 1-2 teaspoons of sugar. Let this simmer for 15 to 20 minutes on low heat, stirring regularly until it thickens. Add sugar to your preferred taste. I like it a little saltier than most.

Trim the eye of round and let it get to room temperature, then oil and season. Sear all sides on a hot barbeque grill. Wrap it in foil and let it rest for at least 10 minutes.

I have served this on a bed of fried rice, with plenty of fresh prawns and fried egg.

Slice the meat into little medallions, around 8mm thick, and set on the rice. Spoon a small amount onto each piece, garnish with fresh shallots and chilli.

Enjoy!