Plum Teriyaki Glazed Venison

venison1

I love this time of year, the whole palate of the seasons changes, and I get very excited of the possibilities of cooking with game once again.

Venison seems to really thrive when teamed up with fruity style sauces, so I marinated this stunning venison strip loin for a couple of hours in a marinade made from 1tbsp plum conserve, 1 tbsp teriyaki marinade and half a teaspoon of dried chilli flakes.

I seared in a medium hot frying pan with a little wok oil, and cooked both sides caramelising the glaze, 3/4 mins a side was perfect for this inch thick steak to be served perectly pink inside.

I rested the venison and then served in slices on white rice with the resting juices poured over. A simple chinese cabbage sake pickle went well with it, as did a little dry sake to wash it down.

venison2

9 responses to this post.

  1. Oh lordy! That looks amazing. One for the recipe file.

    Reply

  2. This looks so amazing, if you are looking for a great beer to go with this then follow my blog for the best recommendations.

    Reply

  3. Thanks mate, wonderful colours and flavours, try it!
    Cheers
    Marcus

    Reply

  4. Looks incredible, appropriately seasonal during the rut here, the red deer stag roars wake me up on still nights. Like pouring over resting juices as you suggest, spot on. Thanks.

    Reply

  5. That venison’s a lovely colour – I might have to go and see what the butcher has in the morning 😉

    Reply

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The BBQ World of mrdodd

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