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! 


  • 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 


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.