Soy & ginger venison with asian-style slawby Celia Harvey | Cuisine issue #156
4 x 200g venison steaks or medallions (I used Firstlight Denver steaks)
1 tablespoon grated ginger
1 tablespoon rice wine vinegar
1 tablespoon kecap manis*
2 tablespoons light soy sauce
2 teaspoons caster sugar
tonkatsu sauce* to serve
Put the venison in a non-reactive dish. Combine the remaining ingredients and pour them over the venison then cover and refrigerate for at least 2 hours to marinate.
Preheat the barbecue to high. Remove the venison from the marinade then sear on the hot plate for 2-3 minutes each side or until cooked to your liking. Remove from the heat and rest for 10 minutes before slicing and serving with the Asian slaw and tonkatsu sauce.
* Kecap manis is a sweet Malaysian soy sauce while tonkatsu sauce is a slightly sweet Japanese brown sauce. Look for both in Asian food stores.
400g daikon white radish, peeled, flesh peeled into broad ribbons
1⁄4 small savoy cabbage, thinly sliced
2 tablespoons pickled Japaneseginger, cut into thin strips
1 teaspoon sesame oil
2 tablespoons mild vegetable oil
2 tablespoons rice wine vinegar
pea-sized dab wasabi paste
small handful chives, cut into 7cm lengths
1@1⁄2 tablespoons sesame seeds
Put the daikon, cabbage and ginger in a serving bowl.
Whisk the sesame oil and vegetable oil together to blend, then whisk in the vinegar and wasabi paste to create a dressing. Pour this dressing over the daikon mixture then sprinkle with the chives and sesame seeds. Set aside for 10 minutes to soften then serve with the venison.
Wine - An off-dry pinot gris.
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