Barbecue bulgogi
- Cervena venison
- 700 g Cervena Venison medallions cubed into 3 cm pieces
- 4 garlic cloves crushed
- 1 shallot finely diced
- 8 sprigs fresh thyme
- ⅓ cup soy sauce
- 2 tbsp Manuka honey
- 1 chili finely diced
- 60 ml rice bran oil
- Braised cabbage
- 4 Medjool dates pitted and diced
- 2 shallots diced
- ¼ cup sherry vinegar
- ½ teaspoon red chili flakes
- ½ red cabbage
- 60 ml olive oil
- 1 Granny Smith apple diced
- 2 spring onions sliced
- 1 sprig fresh rosemary chopped
- ½ cup water
- 2 tbsp tbsp toasted flax seeds
Method
To marinate the venison, combine garlic, shallot, chili, thyme leaves, soy sauce and honey, and coat the venison pieces. Cover and place in the fridge for 5 minutes.
To make the braised cabbage, place the diced dates and shallots in a bowl with the sherry vinegar and chili flakes. Macerate for 5 to 10 minutes. Tear the red cabbage leaves into pieces, roughly the size of the palm of your hand, then toss with the olive oil.
Over a high heat, sauté the cabbage in a large pot, stirring continuously, until it starts to caramelize and blister slightly. Pour in the shallot, date, chili and vinegar mixture, and then add the apple and rosemary. Add the water, cover with the pot lid, turn the temperature to low, and slowly reduce over 10 to 15 minutes. Once reduced, remove from the heat and stir in the sliced spring onion – saving a little for the garnish – and toasted flax seeds, cover and keep warm for serving.
Now the venison: drain the excess liquid and blood from the marinating venison and fold in the rice bran oil. In a non-stick pan or skillet over a high heat, cook the venison pieces in batches. Don’t crowd the pan. Turn each piece only after it caramelizes and repeat. Remove from the pan and rest the venison on a tray. Wipe out the pan with a paper towel if required and cook the remaining pieces of venison.
To serve
Spoon the cabbage onto a plate and place the venison on top with a scattering of spring onion. Served with a bowl of white rice.
Servings4
INGREDIENTS
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Method To marinate the venison, combine garlic, shallot, chili, thyme leaves, soy sauce and honey, and coat the venison pieces. Cover and place in the fridge for 5 minutes. To make the braised cabbage, place the diced dates and shallots in a bowl with the sherry vinegar and chili flakes. Macerate for 5 to 10 minutes. Tear the red cabbage leaves into pieces, roughly the size of the palm of your hand, then toss with the olive oil. Over a high heat, sauté the cabbage in a large pot, stirring continuously, until it starts to caramelize and blister slightly. Pour in the shallot, date, chili and vinegar mixture, and then add the apple and rosemary. Add the water, cover with the pot lid, turn the temperature to low, and slowly reduce over 10 to 15 minutes. Once reduced, remove from the heat and stir in the sliced spring onion – saving a little for the garnish – and toasted flax seeds, cover and keep warm for serving. Now the venison: drain the excess liquid and blood from the marinating venison and fold in the rice bran oil. In a non-stick pan or skillet over a high heat, cook the venison pieces in batches. Don’t crowd the pan. Turn each piece only after it caramelizes and repeat. Remove from the pan and rest the venison on a tray. Wipe out the pan with a paper towel if required and cook the remaining pieces of venison. To serve Spoon the cabbage onto a plate and place the venison on top with a scattering of spring onion. Served with a bowl of white rice. |
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