New Zealand Venison




1 tbspn of black bean paste

2 cloves crushed garlic

1 tspn grated green ginger

¼ cup of light superior soy sauce

2 pinchs of Chinese five spice powder

2 tbspns of oyster sauce

1 egg white

1 heaped tbspn of Potato starch

 Cracked black pepper

2 tbspns Good quality oolong green  tea (whole leaf)

White sesame seeds

Sesame oil


500 gms of leg meat cut into leg fillets



4  Baby Bok Choy,

8 sliced green scallions, Asian dried shallots


Marinade the meat for 1½ hour then drain in a colander and press out the juices, reserve them.

 Pour boiling water over the tea and allow to stand 10 minutes then pour off the liquid rinse and drain.

Cut the bok choy in halves remove the core.

Heat a wok with plenty of oil to deep fry to 180c deg (350f)and fry the tea until crispy and translucent Drain on paper towels.

Whip the egg white and moisten the fillets add the potato starch it will become quite sticky

Roll onto a board sprinkled with the sesame seeds

Deep fry the Venison  until caramelised about 2 ½ minutes and drain keep warm. The sesame seed coating should be a nice brown colour


Heat a pan with a little oil seasoned with sesame oil add a few pieces of garlic and a couple of slices of ginger, add the bok choy and  the reserved meat juices/marinade and cover with a lid. Cook for 2 minutes, arrange them on a platter  and arrange the venison sliced 4mm thick garnish  with the fried  tea on top with a garnish of thinly sliced green onions.