Flash-cooked Veni­son Nib­bles

North & South - - Good Times -

• 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.

Above: Flash-cooked Veni­son Nib­bles

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