Soy & ginger venison with asian-style slaw

by Celia Harvey | Cuisine issue #156
Serves: 4Celia Harvey uses rubs and marinades to elevate summer barbecue fare.

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.

Asian-style slaw
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.

MEAL MAKER

Stuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.

* Tip: If your search is unsuccessful, try entering fewer      ingredients

SEARCH CUISINE BEST RESTAURANTS



Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.



CURRENT ISSUE

Subscribe now

SUBSCRIBE NOW »

DIGITAL

Digital Edition

Buy digital subscriptions - delivered via email
subscribe now »

Buy Cuisine's How To Cook app
buy now on the App Store»

MORE

FOLLOW US