Cambodian-Style Deer Tenderloin with Tuk Meric Sauce
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In Siem Reap, I savored Cambodian roast chicken marinated in soy and fish sauce, garlic, fire-roasted, and glazed with oyster sauce. It was charred to perfection and enjoyed with delectable pepper sauce. These sweet, salty, funky, and umami-rich flavours inspired this recipe. It’s an interesting way to showcase the flavors of Cambodia combined with some modern techniques.
For this recipe, I recommend following the sous vide method, but you can also prepare the tenderloin in the oven or on a grill just fine. I also recommend buying Kampot pepper. It may be pricey, but it is by far the best pepper in the world.
Serves: 2-4
Time to make: 3 hours
Also make with: any big game tenderloin
Special Equipment: Sous Vide, Grill
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Cambodian-Style Deer Tenderloin
2
servings30
minutes3
hoursKeep the screen of your device on
Ingredients
1 Venison backstrap or tenderloin
- For the Compound Butter
1 cup (2 sticks) butter, softened
3 tablespoons garlic cloves
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons freshly cracked Kampot pepper
- For the Tuk Meric (pepper sauce)
1/4 cup Kampot pepper
1/4 cup freshly squeezed lime juice (from 3 limes)
2 teaspoons sugar
2 teaspoons salt
- For the Glaze
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
5 teaspoons minced garlic
1/2 tablespoon sugar
Preparation
- Preheat your sous vide bath to 120°F. In a medium bowl, mix together the butter, garlic, soy sauce, fish sauce, and pepper until combined. Spread it all over your backstrap/tenderloin. Transfer the tenderloin to a ziplock or vacuum-seal bag and seal. Add the bag to the water bath and cook, undisturbed, for 3 hours.
- Meanwhile, make the Tuk Meric (Cambodian pepper sauce). Toast the Kampot peppercorns until they become fragrant. Transfer to a heatproof mortar and pestle and roughly crush. In a small bowl, combine the salt, sugar, and lime juice. Whisk until no particles remain. Stir in the pepper and set aside.
- Next, make the glaze. In a medium bowl, whisk together the oyster sauce, soy sauce, seasoned rice wine vinegar, garlic, and sugar.
- Remove the bag from the water bath using tongs. Open the bag and lather the venison with the glaze. Finish the backstrap over hot coals, constantly brushing the glaze. Once the venison reaches an internal temperature of 130-135°F, it’s done! Slice and serve on a platter or large plate with the Tuk Meric in a bowl in the middle.
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