makes
12
prep
20 minutes
cook
5 minutes
difficulty
Easy
makes
12
serves
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
In The Open Air
Watch The Full Episode Here
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Watch The Full Episode Here
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In Australia venison are an introduced species and run wild though out a lot of the East coast of the country. With a government culling program in place to control their numbers venison is an extremely sustainable protein source.
Ingredients
- 750 g venison loin
- 2 tbsp grapeseed oil, for drizzling
- 12 bamboo skewers, soaked in cold water for 30 minutes
- 1 lime
- 1 green chilli, finely sliced
- ½ cup coriander sprigs
Nut crumble
- 1 tsp coriander seeds, toasted
- 80 g macadamias, toasted
- 2 tsp sesame seeds, toasted
Glaze
- 100 ml light soy sauce
- ½ tsp miso paste
- 1 tsp seeded mustard
- 1 tbsp brown rice vinegar
- 1 tbsp honey
- Ground black pepper, to taste
Instructions
- Preheat a barbecue or grill plate over medium high.
- For the nut crumble, place the toasted coriander seeds in a mortar and pestle and pound until coarsely ground. Add the toasted macadamias and sesame seeds and continue to break up the macadamias until they are just split and form a rough nut crumble. Set aside until ready to use.
- For the glaze, combine all the ingredients in a small saucepan. Bring to a simmer over low heat, then remove from the heat and set aside.
- Thinly slice the venison loin into 6 cm – 7 cm long pieces. Place into a bowl and drizzle lightly with the grapeseed oil. Thread the venison onto the skewers and place on a tray.
- Drizzle the skewers lightly with a little more oil, then grill for 1 minute or until the venison begins to colour. Turn the skewers and generously brush with the glaze. Cook for another minute, then turn and brush with more glaze. Repeat this process until the venison is cooked though. It should take no more than 5 minutes in total. Remove from the heat and place on a serving platter.
- Season the skewers with a squeeze of lime and scatter with the nut crumble. Top with green chilli and coriander sprigs and serve.
Photography by Kitti Gould.
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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
In The Open Air
Watch The Full Episode Here
G
Watch The Full Episode Here
G
In Australia venison are an introduced species and run wild though out a lot of the East coast of the country. With a government culling program in place to control their numbers venison is an extremely sustainable protein source.
