1 garlic clove, smashed
1 cup cumin seeds, toasted
1/2 cup coriander seeds, toasted
1/2 cup fennel seed, toasted
3 tablespoons kosher salt
1 tablespoon (packed) light brown sugar
3 tablespoons fish sauce (nam pla or nuoc nam)|
1 tablespoon sesame oil (not toasted)
4 pounds venison Side ribs, cut into 2 bone pieces
1/4 cup vegetable oil
1 1/2 cups beer (Budweiser or any other pilsner works well)
4 cups beef or low-salt chicken broth
1 1/2 cups cola
1/4 cup soy sauce
1 yellow onion, burnt over an open flame, finely chopped
2 jalapeños, burnt over an open flame, finely chopped with seeds
2 fresh bay leaves
1/2 tablespoon olive oil plus more for brushing
1 onion, thinly sliced
3 red jalapeños, thinly sliced with seeds
1 bunch cilantro, tough stems removed
3 scallions, thinly sliced
2 tablespoons black vinegar
3 tablespoon Roasted peanuts
1 green jalapeño, thinly sliced with seeds
1. Pulse cumin, coriander, and fennel in a food processor until you have a rough grind. Combine half of spice mixture, salt, sugar, fish sauce, and sesame oil in a medium bowl; add venison and toss to coat (reserve remaining spice mixture). Let venison marinate at room temperature for at least 2 hours and up to 4 hours.
2. Heat 1/4 cup vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, cook meat until brown, about 4 minutes per batch; transfer meat to a platter. Add beer; stir, scraping up browned bits from the bottom of pan. Simmer until liquid is reduced by a third, about 4 minutes. Return venison to pot; add broth and next 6 ingredients. Bring to a simmer and cook, covered and stirring occasionally, until meat is very tender, 2–3 hours. Using a slotted spoon, transfer venison to a baking sheet; reserve. Skim fat from braising liquid.
3. Heat a griddle or large cast-iron skillet until it is very hot. Pat venison ribs dry. Brush with oil and season with some of reserved spice mix. Working in batches, cook venison, turning occasionally, until smoky and fragrant but not burnt, about 3 minutes per batch. Transfer venison to a large bowl. Toss onion and red jalapeños and green beans in a bowl with 1/2 Tbsp. olive oil. Add to griddle and cook until softened and charred in spots, about 3 minutes; add to bowl with lamb.
4. Bring venison braising liquid to a simmer. Add reserved meat, onions, and jalapeños and green beans.
5. Combine cilantro, scallions, vinegar, peanuts, and green jalapeño in a large bowl. Season to taste with some of remaining spice mix; toss to coat. Divide venison rib mixture among bowls. Top with the cilantro/ peanut/ green bean mixture.