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Oriental venison salad
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A ginger-infused soy marinade tops Sophie Wright's salad of rare game with julienned vegetables
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Ingredients
- 300g venison loin
- 1 tbsp oil
- 1 Carrot
- ½ Cucumber
- ¼ mooli (white radish)
- 4 Spring onions
- large handful sprouting mung beans
For the marinade
- 100ml Soy sauce
- 50ml Mirin
- 1 tbsp Sugar
- 3cm piece Ginger, peeled and finely chopped
- 1 red chilli, seeds intact, split in half
- squeeze of lime juice
To serve
- coriander leaves
- pumpkin seeds, deep fried
Method
1. Preheat the oven to 180C/ gas mark 4.2. Heat the oil in a frying pan. Season the venison loin with salt and pepper. Sear the meat on all sides, put on a tray and transfer to the oven. Cook for 6 - 8 minutes - it should be very rare - then leave to rest.
3. Peel and chop the carrot, cucumber, mouli, and spring onions into matchsticks. Mix with the mung beans.
4. In a small saucepan, gently warm through the soy sauce, mirin, sugar, ginger and chilli over a low heat. Add a squeeze of lime, strain and pour over the salad.
5. Mix some coriander through the salad at the last minute then slice the venison and serve on top.
6. Garnish with deep fried pumpkin seeds which have been seasoned with plenty of salt.
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