Recipes
Hot rock venison
If cooking by hot rock, heat hot rock at maximum oven temperature for 1 hour before serving this dish. Slice the venison thinly (about 1/2cm) across the grain. Mix with combined marinade ingredients, leaving for a maximum of 30 minutes. Remove venison from marinade and drain.
To cook by hot rock, lightly oil the heated rock and transfer carefully to a serving platter. Surround with marinated meat and prepared vegetables for each person to cook his or her own. Cook pieces of meat and vegetable on the rock at the table for 2-3 minutes, taking care not to overcrowd.
To stir fry each portion heat 1 tbsp oil in a wok or pan and cook 1/4 of the mixture over high heat for 2-3 minutes, until meat is just seared and vegetables are crisp tender.
To prepare dipping sauce, bring reserved marinade ingredients to a boil and mix through chilli sauce.
Preparation: 1 hour
Time to cook: 5 minutes
Ingredients
400g venison stir fry
Marinade
1 tsp each of grated fresh root ginger, garlic and brown sugar
50ml sake or dry sherry
2 tbsp soy sauce
Dipping sauce
marinade from meat
1 tsp chilli sauce
Vegetables
24-30 snow peas
16-20 shiitake mushrooms
1 large red pepper cut in thin strips
12-16 pieces of bamboo shoot
five slivers of julienne ginger
about 4 tbsp cooking oil or sesame oil
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