serves
4-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 1 venison backstrap, (approximately 250 g)
- 1 bunch kale, leaves stripped
- Extra virgin olive oil, for drizzling
- Salt and black pepper
- Storebought jus, to serve (see Note)
For the miso glaze
- 140 g white miso paste
- 860 ml water
Resting time: overnight + 10 minutes
Instructions
- In a medium bowl, combine the miso paste and water. Transfer to a lidded container and set aside overnight. The following day, pour the mixture through a cheesecloth into a medium saucepan. Cook over medium heat, until reduced to a thickened glaze consistency. Remove from the heat and allow to cool.
- Preheat a chargrill pan or barbecue over high heat. Brush the venison backstrap with the cooled miso glaze. In a large bowl, toss the kale leaves with a generous drizzle of oil and a pinch of salt and black pepper.
- Grill the venison on the chargrill pan or barbecue for 3-4 minutes per side. Grill the kale until crisp, then remove the venison and kale to a plate, loosely cover with foil and set aside to rest.
- When ready to serve, heat the jus in a saucepan until hot. Slice the venison and serve with the jus and charred kale.
Note
- You can get high-quality jus from butchers and providore stores.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
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