Cooking With Game

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    Oriental venison salad.

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    Oriental venison salad.

    Post  Admin on Tue Nov 26, 2013 5:00 am

    Serves 2.

    Ingredients
    300 g venison loin
    1 tbsp oil
    1 carrot
    cucumber
    mooli (white radish)
    4 spring onions
    large handful sprouting mung beans

    For the marinade
    100 ml soy sauce
    50 ml mirin
    1 tbsp sugar
    3cm piece ginger, peeled and finely chopped
    1 red chilli, seeds intact, split in half
    squeeze of lime juice

    To serve
    coriander leaves
    pumpkin seeds, deep fried


    Method
    1. Preheat the oven to 180C/ gas mark 4.

    2. Heat the oil in a frying pan. Season the venison loin with salt and pepper. Sear the meat on all sides, put on a tray and transfer to the oven. Cook for 6 - 8 minutes - it should be very rare - then leave to rest.

    3. Peel and chop the carrot, cucumber, mouli, and spring onions into matchsticks. Mix with the mung beans.

    4. In a small saucepan, gently warm through the soy sauce, mirin, sugar, ginger and chilli over a low heat. Add a squeeze of lime, strain and pour over the salad.

    5. Mix some coriander through the salad at the last minute then slice the venison and serve on top.

    6. Garnish with deep fried pumpkin seeds which have been seasoned with plenty of salt.

      Current date/time is Wed Aug 23, 2017 7:44 am