Bao Buns with Venison Steaks and Pickled Daikon

Bao Buns with Venison Steaks and Pickled Daikon
Preparation time: 15
Cooking time: 6
Serves: 2-4
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Steaks
  • 1 Tbsp vegetable oil
  • 1 Tbsp togarashi seasoning
  • 12 steamed bao buns
  • 1 spring onion, chopped
  • 1 handful cilantro
  • 1 red chili, thinly sliced
  • 2 tsp black sesame seeds
  • 2 tsp toasted white sesame seeds
  • 2 Tbsp sriracha sauce

Pickled Daikon and Carrot 

  • ½ cup rice vinegar
  • ¼ cup caster sugar
  • 2 tsp fish sauce
  • 1 garlic clove, finely chopped
  • 1 large carrot, finely julienned
  • ½ daikon, finely julienned

Method

Step 1

To prepare pickled vegetables, combine rice vinegar, caster sugar, fish sauce and garlic in small saucepan. Bring to the boil over medium heat, stirring until sugar dissolves. Remove from heat and allow to cool. Place the julienned carrot and daikon into a non-metallic bowl. Add the cooled vinegar mixture, stir to combine; set aside.

Step 2

Remove the Silver Fern Farms Venison Steaks from the fridge and leave to bloom at room temperature for 10 minutes. Drizzle with the vegetable oil then sprinkle over the togarashi seasoning.

Step 3

Heat a barbecue hot plate or grill plate to medium-high. Cook the Venison Steaks for 3 minutes on each side, until cooked to medium-rare. Leave to rest for 5 minutes before slicing against the grain.

Step 4

Drain the daikon and carrot. Fill the bao buns with the sliced steaks and pickled carrot and daikon. Top with chopped spring onion, cilantro, and sliced red chili. Sprinkle with black and white sesame seeds. Drizzle with sriracha sauce.