Szechuan-spiced venison steak from River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them (page 461) by Hugh Fearnley-Whittingstall and Pam Corbin and Mark Diacono and Nikki Duffy and Nick Fisher (UK) and Steven Lamb and Tim Maddams and Gill Meller and John Wright

  • Szechuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • thyme
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  • EYB Comments

    Can substitute beef steaks for venison haunch steaks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Can substitute beef steaks for venison haunch steaks.

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