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.
COUNTRYWOODSMOKE 