John Myers
Asian Venison with Chanterelles, Pak Choi and Red Rice
The perfect asian venison with chanterelles, pak choi and red rice recipe with a picture and simple step-by-step instructions.
- 620 g Chanterelles
- 150 g Cane sugar
- 8 tbsp Soy sauce
- 18 tbsp Olive oil
- 100 g Fresh ginger
- 6 Pc. Garlic cloves
- 2 Pc. Lime untreated
- 4 tbsp Mustard medium hot
- Sea-Salt
- 2 Pc. Chilli pepper green
- 4 tbsp Sesame black
- 150 g Spring onions
- 500 g Pak Choi mustard cabbage
- 700 g Saddle of venison released
- Fresh coriander
- 250 g Rice red
- 0,5 l Chicken broth
- Sesame
- 3 tbsp Chopped ginger
- Brush the chanterelles with a brush. Cut off the ends of the stems, halve or quarter larger mushrooms.
- Mix 100 g of brown sugar with soy sauce and 2 tablespoons of olive oil. Peel the ginger. Finely dice the garlic and ginger and stir 2/3 into the soy mixture.
- For the vinaigrette, squeeze out 8 tablespoons of lime juice. Mix both with the remaining garlic, ginger and sugar, mustard, 4 tablespoons of olive oil and a little sea salt. Clean, core, finely chop the chilli pepper and mix in. Briefly toast the sesame seeds in a small pan.
- Clean the spring onions, finely dice the whites. Cut the light green lengthways into fine strips and place in cold water. Clean the pak choi, place the thick stems down in boiling salted water and blanch for 2-3 minutes. Rinse the pak choi, drain well and cut into 3 cm long pieces. Cut the saddle of venison into slices about 1 cm wide. Roughly chop the coriander. Drain the spring onion strips in a colander. Mix the pak choi with the vinaigrette and sesame seeds.
- Heat a large wok or pan very high and add 3 tablespoons of olive oil. Fry 1/3 of the venison on both sides for about 2 minutes over high heat until golden brown. Add 1/3 of the mushrooms and 1/3 of the spring onion cubes and fry vigorously for 2 minutes. Remove the mushrooms and meat. Repeat the entire process twice.
- Wash red rice 2 times. Put the chicken soup, salt and chopped ginger in a baking dish, cover and cook for 1 hour at 200 degrees.
- Pour the soy mixture into the wok and reduce to a thick consistency while stirring. Add the meat and mushrooms, mix and remove from the hob. Scatter spring onion strips and coriander on top and serve immediately with the marinated pak choi.
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