Flash-cooked Venison Nibbles
• 600g venison back steak • 1 Tbsp rice vinegar • 2 Tbsp soy sauce • 1 Tbsp sesame oil • 1 Tbsp grated fresh ginger • 3 cloves garlic • Salt and pepper
1. Cut the venison into consistent bite-sized strips, taking care to remove any sinew.
2. Marinate meat in all remaining ingredients for up to an hour.
3. Heat a cast-iron skillet or barbecue hot plate until very hot. Cook venison quickly in small batches – no more than 20 seconds on each side. Remove from heat and leave to rest for a couple of minutes.
King concocts cakes on a castiron camp oven by loading hot coals on the lid.