Oriental venison salad.

Serves 2.

Ingredients
• 300 g venison loin
• 1 tbsp oil
• 1 carrot
• ½ cucumber
• ¼ 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.