teriyaki venison

Keith Greig Website

keith greig

Ingredients

sauce
250ml dark soy sauce
100ml cornflour slurry (3 tsp cornflour)
3tbs mirin
2tbs honey
1 heaped tbs brown sugar
1 small piece fresh ginger, minced
1 clove garlic, minced
1tsp sesame oil

800g venison, sliced into flat strips
1 clove garlic, minced
3 spring onions, thinly sliced
sesame seeds
1tbs sesame oil
flour

 

Serves 4

Stir all the sauce ingredients together in a small saucepan. Bring to the boil for 4 minutes, or until thick. Remove from the heat and set aside.

Heat a large wok or frying pan; when it is smoking hot, add a tablespoon of sesame oil followed by the garlic and brown for 30 seconds. Dust the strips of venison in flour, then transfer to the oil in batches.

Fry them up hot and fast until browned, then pour over the sauce. Simmer for a couple of minutes then serve.

Garnish with sliced spring onions and sesame seeds. Serve with sides of choice such as rice or noodles.