This dish is incredibly flavorful and unbelievably simple. Soy sauce and orange juice permeate the fish, while toasted-sesame oil gives it a nutty accent. Boiling the marinade turns it into a thick glaze.
Venison is naturally lean, has no internal fat, and is especially suited to a quick, high-heat roast. The coating's assertive mix of juniper berries and Szechuan and black peppercorns locks in the meat's juices. Each chop is drizzled with a ruby-red sauce made from the pan juices and sweet-tart pomegranate juice, available in specialty and gourmet stores.