AuthorcrumbsVale House Kitchen is a country skills and cookery school, set in the pretty village of Timsbury. These guys teach everything from breadmaking to butchering, shooting to smoking, with expert tutors taking different classes.
Tim is one such tutor, and really knows his game. This is a recipe he often teaches on his game courses at Vale House. It’s super-quick, hassle-free and packed full of flavour. Get yourself some lovely fresh venison and give it a go – a piece of loin is ideal.
Season the venison with salt and pepper and rub with a little sesame oil. Heat a pan until very hot, and sear the venison, just to colour the outside (about 30 seconds). Thinly slice the meat and arrange on a plate.
For the dressing, blend together the sesame oil, rapeseed oil, soy, ginger and garlic. Add lime juice to taste. (If you don’t have a blender, you can just chop everything very finely).
Spoon the dressing over the meat and then garnish with the coriander and spring onion. Finish with the toasted seeds, lemongrass if you have it, and a little fresh lime juice.
Ingredients
Directions
Season the venison with salt and pepper and rub with a little sesame oil. Heat a pan until very hot, and sear the venison, just to colour the outside (about 30 seconds). Thinly slice the meat and arrange on a plate.
For the dressing, blend together the sesame oil, rapeseed oil, soy, ginger and garlic. Add lime juice to taste. (If you don’t have a blender, you can just chop everything very finely).
Spoon the dressing over the meat and then garnish with the coriander and spring onion. Finish with the toasted seeds, lemongrass if you have it, and a little fresh lime juice.
