Venison and asparagus rolls

This simple recipe uses our tender venison steaks and is perfect as a starter or just a light meal. 
Makes 8 (for me just double or triple the quantities)
  1. Pound each steak until its about 1/8 inch thick (you will need 4 strips from each to roll around the vegetables) and then seasons both sides. Cut each pounded steak into 4 even strips - 8 in total.
  2. Mix the vinegar, soy sauce, brown sugar and sesame oil and pour over the steak and leave for at least 1/2 an hour but preferably overnight.
  3. Remove the steak from the marinade but keep the sauce for later
  4. Take one asparagus spear, one spring onion and one strip of pepper and roll a strip of steak around them and secure with a toothpick.  Do this for each of the steak strips. When finished place on a greased baking sheet and pour  over the left over marinade and grill for 5 minutes or until cooked through (turning once).
  5. Then take any remaining sauce from the baking sheet and boil up to thicken as a serving sauce.
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Serving tips

Serve with rice or just on their own as a light snack

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