May is almost here, bringing two bank holiday weekends hot on the heels of Easter, and hopefully we will have a repeat of the beautiful weather that we experienced over the weekend!
Spring venison - a versatile crowd-pleaser
While venison is often associated with stews and slow cooking, it is a versatile and healthy meat that lends itself well to this time of year. From thinly sliced carpaccio to a sweet and sticky marinade before firing up the BBQ – we will help you to keep your guests happy come rain or shine.
Miso Marinated Venison with Thai Salad
Recipe from ‘Venison’ by Jose L Souto
Ingredients
600g Holme Farmed Venison loin
For the marinade
100ml sake
100ml mirin
100g sugar
100g white miso
For the salad
100g green mango, cut into julienne
100g green papaya, cut into julienne
100g carrot, cut into julienne
For the dressing
50ml fish sauce
50 ml lime juice
50 ml lemon juice
Sugar to taste
Method
Combine the marinade ingredients in a pan and bring to the boil, simmer for 5 minutes and then cover to cool.
Place the venison loin in a ceramic, glass or stainless steel container. Pour the cold marinade over the meat and allow to marinate overnight.
Remove the meat from the dish and scrape off an excess marinade.
Pan-fry the meat in very hot oil, sealing on all sides, then place on an oven tray.
Re-boil the marinade, allow it to reduce and thicken. Heat the oven to 180C. Place the meat in the oven and baste occasionally with some of the marinade as it cooks, so that it forms a glaze over the meat. Cook for 7 minutes then rest in a warm place for 5 minutes. Do not cover.
Combine the ingredients for the salad and the dressing in a bowl – the dressing should be salty, sharp and sweet, all at the same time. Toss the salad well. After a few minutes the salad will soften due to the dressing. Divide it between four plates.
Slice the venison and place on top of the salad portions. Serve immediately.
