Korean BBQ venison bao buns

Ingredients
1 shoulder of roe/fallow
2 onions, chopped
3 cloves garlic, crushed
1 tbs smoked paprika
75ml dark soy sauce
½ tbs gochujang paste (spicy fermented soybean paste found in asian supermarkets)
500ml beef stock
1 tbs sesame oil
2 tbs dark brown sugar
2 tbs tomato ketchup

Mayo
200ml good quality mayonnaise
10g porcini mushrooms
Dash of dark soy sauce

Serves 6

Shoulder of venison slow cooked in a rich Korean bbq-inspired sauce, best spooned into pillowy soft bao (steamed buns). Serve with my porcini mushroom flavoured mayonnaise for an extra umami hit and a dollop of kimchi. These are a little effort to make but oh so worth it!

Heat a tablespoon of rapeseed or sunflower oil in a lidded ovenproof pan or casserole dish big enough to fit the shoulder joint. Season the meat well, and make deep incisions with a knife all over. Sear the venison on both sides over a high heat until browned, then remove the venison and set aside.

Add the onions to the pan and fry for a few minutes till softened before adding the garlic and paprika. Fry for a further minute, then add the remaining ingredients to the pan along with the venison. Bring to a gentle simmer, cover with the lid then place in the oven at 180˚C (160˚C fan) for 3 hours or until meltingly tender. Every hour or so remove from the oven, turn the joint and spoon over the liquid.

For the mayo, blitz the mushrooms to a rough powder in a small food processor or coffee grinder. Transfer to a ramekin and pour over just enough boiling water to cover. Soak till softened, then combine with the mayo and the soy sauce.

Once cooked, remove the venison into a large dish. Return the sauce to the oven for another 20-30 minutes until reduced enough to coat the venison. Shred the venison and add to the sauce.

Serve in bao buns with a little of the mayo, some coriander leaves, and shop bought crispy onions.