Charcoal Grilled Venison Round Steak~Chestnut Sauce~

Charcoal Grilled Venison Round Steak~Chestnut Sauce~ (anime) — Anime, Episode 49

Anime, Episode 49

Chef: Sōma Yukihira
In the manga: Chapter 164
In the anime: Episode 49
Cuisine and type: French, Meat

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

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.

Real-world dishes

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.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

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Official manga recipe

Charcoal-Grilled Venison ~with Chestnut Sauce~

Difficulty
Total time: 1 h 5 min
Hands-on: 1 h 5 min
Cost: ¥¥¥¥
Servings: 2

Equipmentoven, frying pan, pot, food processor, blender, grill or torch

Tastelight

Ingredients

400 g beef roast
2 tbsp sake
1 pack sweet roasted chestnuts
Olive oil, to taste

[A]

1 onion
2 cloves garlic
2 thumbs of ginger

[B]

300 ml fond de veau (brown stock)
1 cinnamon stick
1 tsp orange zest
1 tsp instant coffee powder

Garnish

Chopped parsley, to taste

Method

1
Put the [A] ingredients into a food processor and blend them into a paste. Roughly chop about half of the package of roasted chestnuts and set them and the rest of the whole chestnuts aside for now.
2
Rub the beef roast with the paste and let it marinate for about one hour.
3
Wipe the excess rub off of the roast and brush a light coating of olive oil over the entire roast and sprinkle with salt and pepper. Place the roast in the broiler for about 8 minutes. Flip it over and broil for another 6 minutes. Then turn off the heat, but let the roast rest inside the broiler for 15 minutes.
4
Heat olive oil in a frying pan and then add the remaining marinade from step 3 and let it simmer. Add the sake and simmer everything until all the liquid is gone. Add the [B] ingredients and chopped chestnuts and let them simmer until reduced by half. Add the remaining chestnuts from the package and let simmer for another 3 minutes.
5
Slice the roast into portions and plate it. Pour the sauce you just made from the remaining marinade over the top, garnish with chopped parsley, and you’re done!