Venison cooked in spiced fond, sweet potato dumplings

Venison cooked in spiced fond, sweet potato dumplings

Recipe by Chef Michael Wickham, Kikkkoman Masters 2016 Winner

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  • Serves4


Spiced fond venison:

  • 170g venison loin per portion
  • 1L Ketjap manis
  • 300ml Kikkoman soy sauce
  • 1 tbsp Chinese 5 Spice
  • 2 cinnamon sticks
  • 5 star anise
  • 2 tbsp szechuan peppercorns
  • 2 oranges, zested
  • 100g brown sugar

Sweet potato dumnpling:

  • 135g sweet potatoe, peeled and diced
  • 75g wheat starch
  • 65g diced butter
  • 1g pepper
  • 6g salt
  • 2g baking powder
  • 28g parmesan

Kohlrabi ecrase:

  • 2 kohlrabi
  • Truffle oil
  • salt and pepper

Sesame crisp:

  • 1 tbsp toasted sesame seeds
  • 50g mannitol
  • Kikkoman soy sauce

Pickled Red Cabbage

  • 1/4 red cabbage
  • 300g sugar
  • 500ml water
  • 250ml white wine vinegar
  • 25g ginger
  • 25g coriander seeds
  • 5 star anise
  • 5 cloves
  • 1/2 orange zest
  • 1/2 lemon zest

Puffed Black Rice:

  • 10g dried black rice
  • 250ml rapeseed oil
  • salt
  • icing sugar


Spiced fond venison: Combine all of the ingredients, warm and leave to infuse. When cooled pass through a muslin cloth. Put into a sous vide bag along with the loin of venison and cook in the water bath at 52C for 1 hour. When ready sear it all over for a nice colour and keep back some of the spiced fond for dressing.

Sweet potato dumpling: Boil the sweet potato until tender, drain well and return to the pan to expel some of the moisture. Pass the potato through a fine drum sieve and then mix in the other ingredients while it is hot. Once combined use a tbsp to get nice shaped dumplings which can be place on parchment paper until ready to fry. Fry at 180C until golden brown, place on a draining cloth, then serve.

Kohrabi ecrase: Peel the kohlrabi and slice into discs. Blanch in equal amounts of milk and butter. Roughly chop and put into a pan with some truffle oil, salt and pepper. Reheat when needed.

Sesame crisp: Melt the mannitol, add a splash of soy sauce for colour, add the sesame seeds and pour onto parchment paper to set, break into crisps.

Pickled red cabbage: Boil water and sugar and all ingredients and infuse for 15 minutes. Pass and re-boil, add the julienne of red cabbage and allow to cool down. When ready to serve saute it in hot oil, adding sesame seeds and seasoning.

Puffed black rice: Heat the oil until very hot, place the rice in a sieve and submerge in the oil. Take out once the rice has puffed and risen to the surface. Place on an absorbent cloth and sprinkle with salt and icing sugar.

Plate up all elements as in the picture.

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