Venison salad with slaw and crispy noodle
Serves 23
1 packet Silver Fern Farms venison tritip steaks
1 packet of rice noodles (glass noodles) 1 small packet (250g) of pickled ginger, finely sliced
3 red onions, finely sliced
20g caster sugar 1⁄2 small red cabbage, finely sliced 1⁄2 small white cabbage, finely sliced
20g coriander
Kewpie (Japanese) mayonnaise
1 fresh chilli
Method
Remove venison from a packet and allow to bloom.
Open pickled ginger packet and put liquid into pot with 20g of caster sugar.
Finally, slice pickled ginger and add to pot. Bring to the boil and turn off.
Finely slice red onions and add to the mix and allow to cool.
Slice red and white cabbage superfinely and mix thoroughly.
Add one dessert spoon of Kewpie mayonnaise and mix.
Heat 1cm of oil in a small pot and bring the temperature to 160degC.
Cook off small batches of glass noodles in the oil until it becomes supercrunchy.
Heat a pan with a touch of olive oil and season venison with cracked pepper and salt, seal venison and cook for about 34 minutes each side. Remove venison from pan and allow it to rest.
Place slaw on a plate and spread thinly sliced venison on top. Use the pickled ginger mix as a garnish and finish with crispy glass noodles.