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Ingredients.
Venison
•400g venison haunch steaks
•1 tbsp five spice
•2 tbsp sesame oil
•Season the venison then rub with the five spice and sesame oil
Kale
•1 tbsp sesame oil
•3 garlic cloves, peeled and finely sliced
•20g peeled and finely grated ginger
•3 spring onions, sliced thinly
•1 red chilli, finely sliced (take the membrane and seeds out for less heat)
•200g blanched kale
•2 tbsp soy sauce
Clementine relish
•1 red onion, peeled and finely sliced into crescents
•1 tbsp sherry vinegar
•1 tbsp runny honey
•1 tbsp sesame oil
•2 clementines, peeled and sliced into circles
To serve the relish
•30g coriander, roughly chopped
Method.
For the venison, in a large frying pan on a high heat cook the steaks for a couple of minutes each side, take off, loosely cover with foil to keep warm.
For the kale, in the same frying pan on a low heat gently fry the garlic in the sesame oil until it turns golden then add the ginger, spring onions and chilli. Fry for a minute then add the kale and soy, mix well and keep hot.
To prepare the relish, in a bowl, mix together the sliced red onion with the sherry vinegar and a pinch of salt. Leave for five minutes then add the honey and sesame oil. Just before serving, toss through the clementines and any juice from slicing.
To serve, spread the kale on a warm plate, slice the venison and lay on top. Place the relish in a pile and sprinkle over the coriander.
Read more at https://www.thefield.co.uk/food/five-spice-venison-with-kale-ginger-and-spring-onion-40790#gF7bc7ZztcXM4VmT.99
Venison
•400g venison haunch steaks
•1 tbsp five spice
•2 tbsp sesame oil
•Season the venison then rub with the five spice and sesame oil
Kale
•1 tbsp sesame oil
•3 garlic cloves, peeled and finely sliced
•20g peeled and finely grated ginger
•3 spring onions, sliced thinly
•1 red chilli, finely sliced (take the membrane and seeds out for less heat)
•200g blanched kale
•2 tbsp soy sauce
Clementine relish
•1 red onion, peeled and finely sliced into crescents
•1 tbsp sherry vinegar
•1 tbsp runny honey
•1 tbsp sesame oil
•2 clementines, peeled and sliced into circles
To serve the relish
•30g coriander, roughly chopped
Method.
For the venison, in a large frying pan on a high heat cook the steaks for a couple of minutes each side, take off, loosely cover with foil to keep warm.
For the kale, in the same frying pan on a low heat gently fry the garlic in the sesame oil until it turns golden then add the ginger, spring onions and chilli. Fry for a minute then add the kale and soy, mix well and keep hot.
To prepare the relish, in a bowl, mix together the sliced red onion with the sherry vinegar and a pinch of salt. Leave for five minutes then add the honey and sesame oil. Just before serving, toss through the clementines and any juice from slicing.
To serve, spread the kale on a warm plate, slice the venison and lay on top. Place the relish in a pile and sprinkle over the coriander.
Read more at https://www.thefield.co.uk/food/five-spice-venison-with-kale-ginger-and-spring-onion-40790#gF7bc7ZztcXM4VmT.99
