Ingredients
Servings
- VENISON ---------------------------------
- 500 g venison loin or fillet
- 1 cup coconut, shredded
- 1 small handful of black or jasmine tea leaves
- 2 handfuls of wood shavings
- Equipment - smoker
- MARINADE -------------------------------
- 1 cup rock sugar
- 0.25 cup soya sauce
- 2 chillis, chopped
- 1 garlic clove
- 1 tsp ginger root, chopped
- 5 star anise pieces
- RICE CAKES -------------------------------
- 0.5 cup jasmine rice
- kaffir lime leaves
- green ginger root
- 1 cup water
- 1 tsp salt
- rice vinegar
- sesame seeds, toasted
- MANGO SALAD --------------------------
- 1 green mango
- 0.5 small red onion, sliced thin
- 1 tsp green ginger, thinly sliced julienne style
- 1 lime, juiced and zest
- 1 handful fresh coriander leaves
- a few drops of sesame oil
Recommended toppings
fresh coriander, chopped
refried cooked yellow split peas or beans
light shoyu sauce
Servings
- VENISON ---------------------------------
- 500 g venison loin or fillet
- 1 cup coconut, shredded
- 1 small handful of black or jasmine tea leaves
- 2 handfuls of wood shavings
- Equipment - smoker
- MARINADE -------------------------------
- 1 cup rock sugar
- 0.25 cup soya sauce
- 2 chillis, chopped
- 1 garlic clove
- 1 tsp ginger root, chopped
- 5 star anise pieces
- RICE CAKES -------------------------------
- 0.5 cup jasmine rice
- kaffir lime leaves
- green ginger root
- 1 cup water
- 1 tsp salt
- rice vinegar
- sesame seeds, toasted
- MANGO SALAD --------------------------
- 1 green mango
- 0.5 small red onion, sliced thin
- 1 tsp green ginger, thinly sliced julienne style
- 1 lime, juiced and zest
- 1 handful fresh coriander leaves
- a few drops of sesame oil
Recommended toppings
fresh coriander, chopped
refried cooked yellow split peas or beans
light shoyu sauce
Marinade
Mix all ingredients until dissolved.
Venison
Place the meat in the marinade for 3-4 hours.
Remove and allow to dry for 1 hour. Place in a smoker with the tea leaves and coconut 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
Cook the jasmine rice with kaffir lime leaves and green ginger root in the water and salt. Allow to cool after sprinkling 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
Peel the mango and remove the stone. Slice into matchsticks.
Combine all ingredients and chill for an hour.
To serve
Place the salad on top of the rice cake with some sliced venison. Garnish with fresh chopped coriander and sprinkle on refried cooked yellow split peas or beans.
Serve with a light shoyu sauce on the side.
