Venison Cutlets with Korean BBQ Smoke

Venison Cutlets with Korean BBQ Smoke
Preparation time: 4h
Cooking time: 8m
Serves: 2
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Cutlets
  • Salt and pepper
  • Olive oil

Cucumber Pickle

  • 1 cup water
  • ½ cup rice vinegar
  • 1 oz salt flakes
  • 7 oz sugar
  • 1 cucumber, peeled and seeds removed
  • 2 cloves of garlic, thinly sliced
  • 1 red onion, thinly sliced

Korean BBQ paste

  • 4 oz Gochujang
  • 3 cloves of garlic, minced
  • 25g fresh ginger, peeled and grated
  • 3 Tbsp rice wine / mirin
  • 3 Tbsp sake
  • 2 Tbsp sesame oil
  • 25g sugar
  • Sesame seeds and crispy shallots to serve

Method

Step 1

In a medium-sized pot, combine water, rice vinegar, salt flakes and sugar. Bring to simmer over a low-to-medium heat, then remove from heat and leave to cool.

Step 2

Peel cucumber to produce thin shavings and add to cooled liquid with the garlic and red onion. Set aside for at least 3 to 4 hours.

Step 3

In a blender, add the Gochujang, garlic, ginger, mirin (or rice wine), sake and sesame oil. Blend to a smooth paste and then transfer to a medium-sized bowl.

Step 4

Remove the Silver Fern Farms Venison Cutlets from the pack and add to the bowl with the BBQ paste. Ensure cutlets are well-coated in paste and set aside for at least one hour.

Step 5

Once the pickle is set and the meat is well-marinated, preheat BBQ or pan to high heat with olive oil. Cook cutlets for 3-4 minutes each side for medium-rare. Transfer the cutlets to a plate, cover with foil and leave to rest for 5 minutes.

Step 6

Slice across the grain for maximum tenderness or eat off the bone for the ultimate Venison experience. If plating, place handful of cucumber pickle and top with slices of cutlets and garnishes.