Recipes

Tea Smoked Venison

Marinade

Place the meat in the marinade for 3-4 hours. Remove and allow to dry for 1 hour and then place in smoker with the tea leaves and coconut etc and smoke as cool as possible. Allow to stand in the smoke for as long as there is smoke. Remove and sear the outside to a nice brown cool thoroughly and slice as required.

Rice cakes

1/2 cup jasmine rice cooked with kaffir lime leaves and green ginger root in 1 cup of water with a teaspoon salt, allow to cool after sprinkling on some rice vinegar. Spread into a tray about 1 cm deep and cool completely. Cut into squares about 3x3 cm and sprinkle with toasted sesame seeds.

Mango Salad

Combine all ingredients and chill for an hour.

To serve

Place the salad on top with some sliced cervena and garnish with fresh chopped coriander and as an option sprinkle on refried cooked yellow split peas or beans. Serve with a light shoyu sauce on the side.

 
 
 
 
Serves 4

Preparation: 3-4 hours

Time to cook: 20 minutes

Tea Smoked Venison

Ingredients

Coconut and tea smoked cervena

500 grams of cervena loin or fillet

1 cup shredded coconut

Small handful of black tea leaves or jasmine tea

2 handfuls of wood shavings

Marinade

1 cup of salt

1 cup of rock sugar

¼ cup of soya sauce

2 chopped chillis

1 clove garlic

1 tsp chopped ginger root

5 pieces star anise

*Mix all until dissolved

Rice cakes

1/2 cup jasmine rice cooked

kaffir lime leaves

green ginger root

1 cup of water

a teaspoon salt

Mango salad

1 green mango peeled and cheeks removed from stone and sliced into matchsticks

½ small red onion sliced very thin

1 tsp of thinly sliced julienne of green ginger

1 lime juiced and zest

Handful of fresh coriander leaves

Few drops of sesame oil

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