- 500 gm First Light Venison Stir-Fry Strips
- 500 gm mung bean sprouts
- 250 gm spring onion
- 100 gm fried shallot
- Salt and pepper
- 200 gm golden needle or enoki mushrooms
- 100 ml rice wine vinegar
- 60 gm sugar
- 25 ml soy sauce
- ½ c soy sauce
- ½ c mirin
- ½ c sake
- 1/3 c brown sugar
- 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.