Charcoal Grilled Venison Round Steak~Chestnut Sauce~

Charcoal Grilled Venison Round Steak~Chestnut Sauce~
Anime
Information
Chef	Sōma Yukihira
Primary Ingredients	Venison Round Steak Sweet Roasted Chestnuts
Cuisine Type	French
Dish Type	Meat
Media Appearances
Manga Debut	Chapter 164
Anime Debut	Episode 49

Charcoal Grilled Venison Round Steak~Chestnut Sauce~ is a dish that Sōma Yukihira cooked for his duel against Eishi Tsukasa.

Description

It has a mellow flavor, and Sōma used chestnuts to create an unique sauce. He used coffee to increase the richness of the sauce, as taught by Kojirō during the Stagiaire.

Recipe

• Venison Round Steak (Charcoal Braised)
  • Marinade
    • Onions (Finely Diced)
    • Garlic (Finely Diced)

• Sōma-Style Chestnut Sauce
  • Fond de Veau (Reduced)
    • Cinnamon Stick
    • Orange Zest
    • Chestnuts (Sweet Roasted & Minced)
      • Sugar
    • Coffee (Instant Ground)
      • Coffee Beans

• Garnish
  • Chestnuts (Sweet Roasted)
  • Cinnamon Stick

How to Cook

1. Remove tendons from the meat.
2. Finely dice the onions and garlic.
3. Smear over the meat and allow it to marinate.
4. After marinating, place the meat on a hot charcoal brazier and heat till cooked.

How to make Sōma-Style Chestnut Sauce:

1. Place fond de veau, cinnamon sticks, orange zest, minced chestnuts, and instant coffee in a pot and set to simmer.
2. Remove from flame once thickened.

Gallery

Venison on Charcoal Brazier

Plates of Charcoal Grilled Venison Round Steak

Charcoal Grilled Venison Round Steak on 1 plate

Sōma-Style Chestnut Sauce

Piece of Charcoal Grilled Venison Round Steak

Empty Plate of Charcoal Grilled Venison Round Steak with Chestnut Sauce

Charcoal Grilled Venison Round Steak~Chestnut Sauce~ recipe from the manga

Real Facts

• Venison is the meat of a deer. Venison can be used to refer to any part of the deer, so long as it can be consumed, including the flesh and internal organs. Venison, much like beef, is categorized into specific cuts, including roast, sirloin, and ribs.
• A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.