This week, I am sharing with you a venison recipe shared by the amazing Mick at Fair Game Wild Venison. The recipe is using wild venison topside (or a substitute could be knuckle, rump or eye of round). Mick tells me that you could try splitting your topside by cutting along the grain to make 3 even pieces like they did, or just cook it whole. Thank you Mick for sharing!
Ingredients
- Venison topside (chat to Mick about quantity)
- 4 Mandarins juiced
- 2 Spring onions chopped
- 1.5cm Ginger chopped finely
- 2 Tbsp Soy
- 2 Tbsp Kecap Manis
- 4 Tbsp Sriracha
- 2 Tbsp Toasted sesame seeds
- 2 Tbsp rice vinegar
- 1 tsp sesame oil
Method
Step 1: Heat oil, butter or some fat in a hot pan. Sear your venison for 2 min on all sides, then rest it for at least 5 min.
Step 2: Season to taste.
Step 3: Slice the meat and drizzle dressing over the meat slices and garnish with fresh coriander or parsley to serve.
Step 4: To compliment the dressing try adding mandarin, avocado, spring onion and roasted sweet potato to a fresh green salad.
*Recipe and photo credit – Fair Game Wild Venison.