Teriyaki Venison

With golden needle mushrooms, bean sprouts, green onion and miso mayonnaise
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Teriyaki Venison

Serves: Time: 00:20 Skill:
Recipe by Andrew Clarke
  • 500 gm First Light Venison Stir-Fry Strips
  • 500 gm mung bean sprouts
  • 250 gm spring onion
  • 100 gm fried shallot
  • Salt and pepper
Pickled mushrooms
  • 200 gm golden needle or enoki mushrooms
  • 100 ml rice wine vinegar
  • 60 gm sugar
  • 25 ml soy sauce
Teriyaki sauce
  • ½ c soy sauce
  • ½ c mirin
  • ½ c sake
  • 1/3 c brown sugar
Miso mayonnaise
  • 150 gm mayonnaise
  • 3 tbsp miso paste
For the miso mayonnaise combine mayonnaise with miso paste. To make the teriyaki sauce combine soy sauce, mirin, sake and brown sugar in a saucepan and reduce by half. Set aside to cool. For the mushrooms, boil rice wine vinegar, sugar and soy sauce in a small saucepan for around one minute until sugar has dissolved and pour over the mushrooms while hot. Thinly slice spring onions and mix with mung bean sprouts. Pour ¼ of the teriyaki sauce over the venison and season with a little salt and black pepper, allow to marinate for 5 minutes then sear on a hot grill or stir-fry. Top the sprout and onion mix with grilled venison, followed by pickled mushrooms, extra teriyaki sauce, miso mayonnaise and crispy shallot.
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