Daniel Meredith "The Wild Chef"

Asian style venison, egg noodles & kumera chips


I used tenderloin but you can use backsteaks also. Cut into inch thick medallions and Marinate 4 hours in:
ABC sauce
Ginger 1tsp
Garlic 1 tsp
Sweet chilli 1/4 cup
Japanese soy 1/4 cup

Hoisen sauce

For the vege cut them nice and thin:
2 Carrot
1 Bok choy
2 Red onion
1 Broccoli
2 Spring onion
100g bean shoots
Vietnamese mint if available
Picked brussels

2 kumera
Oil for frying

Using a peeler, shave the kumera and toss in olive oil, bake 15-20min. Alternatively shallow fry in hot oil for a more crunchy effect.

For the stir fry add the onions, carrot in a hot pan with ginger add the broccoli, Brussels, bok choy & bean shoots, toss with ABC sauce, Japanese soy, hoisen.

Fry the medallions in a hot pan searing on both sides without burning, pour over the remaining sauce and finish in oven for 8-10 minutes.
Serve it up and enjoy! A great alternative to enjoy your venison.


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