This dish uses venison fillet on a very high heat to create a blue steak that when cut emulates sashimi. In this way you can be sure your venison is safe and delicious. Sashimi means ‘raw’ so you want the venison as blue internally as you dare.
Ingredients:
- 2 carrots
- 1/2 cucumber
- 1 pack of Mangetout
- 1 thumb ginger
- 1 red chilli
- 1 green chilli
- soya sauce (light)
- olive oil
- Venison Fillet
- fresh coriander sprig
Directions:
1. Julienne Carrots, Mangetout, Peeled Cucumber and Ginger.
2. Roughly chop coriander add to salad.
3. Remove seeds of one small red and green chilli and thinly slice. Add to salad.
4. Mix salad and place into ice cold water to store.
5. Serve on a plate in a pile.
6. Season Venison fillet with Salt.
7. Bring a pan with tallow to piping hot and pan sear fillet sealing sides.
8. Immediately remove and thinly slice fillet.
9. Arrange fillet around salad in semi circle/moon.
10. Drizzle with olive oil and then light soya sauce
