Recipes
Venison steak with spring vegetables
Combine the marinade ingredients together. Baste meat with sauce and let aside.
Blanche the carrots and asparagus for 3-5 minutes in salted water, rinse with cold water. Heat the vegetables in the butter and plum wine until al dente. Add salt and pepper and sprinkle with sesame seeds.
Combine the dressing ingredients together to make vinaigrette. Combine with cucumber and spring onion.
Cook meat over a high heat in oil until pink. Rest in a warm place. Add the rice vinegar, plum wine, chicken stock to pan drippings and let simmer for 5 minutes. Mix in sesame oil, season.
Arrange everything onto plates. Drizzle meat with sauce, sprinkle lightly with coriander greens. Serve
Preparation: 30 mns
Time to cook: 20 mins
Ingredients
Venison
400g venison loin cut into 4 small steaks
2 t sunflower oil to cook
2 t rice vinegar
100 ml plum wine
150 ml chicken stock
1-2 t sesame oil
salt and pepper
marinade
5 t light soy sauce
2-3 t rice vinegar
1 t brown sugar
1-2 t sesame oil
1 t finely grated ginger
2 cloves garlic, crushed
vegetables
1 bunch new carrots (with a little green)
1 bunch of bok choy
500 g asparagus, sliced into 5cm pieces or green beans
2 t melted butter
5 t plum wine
1-2 t light sesame seeds
dressing
1 t wasabi
2-3 t rice vinegar
2 t plum wine
6 t sunflower oil
1 t sesame oil
[ ] cucumber, deseeded and sliced
1 bunch spring onions, very finely sliced
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