Venison steak with a mushroom and teriyaki broth
Asian flavours work so well with super lean and healthy venison.
- 4 150g haunch steaks
- 200 ml teriyaki marinade
- 2 ltr double strength venison stock
- 0.5 onion finely chopped
- 1 carrot grated
- 1 tsp ginger grated
- 2 egg whites
- 200 grams venison mince
- 2 tbsp mirin wine
- 1 red chilli thinly sliced
- 450 grams mixed mushrooms
- 2 baby pak choi chopped
- 150 grams bean sprouts
- vegetable oil for cooking
- Marinate the steaks in 100ml of the teriyaki marinade. Divide the stock into two- place one half on the stove and warm through in a large pan; keep the other half cold.
- Mix the finely diced onion, grated carrot, ginger and venison together in a bowl. Take the egg whites and beat until just starting to froth then add the venison and vegetables, mixing well.
- Season this mix with salt and white pepper. Add the cold stock to the venison and vegetable mix then allow to stand in the fridge for 20 minutes. This mix is called a clarification and once cooked will make your stock crystal clear.
- Add the mirin and 50ml of the teriyaki to the hot stock, then add the venison and vegetable mix, again stirring well to ensure everything is thoroughly mixed.
- Place the mix back onto the stove and stir occasionally until it comes to the boil, then DO NOT STIR anymore.
- Once the mix has boiled, turn down the heat and allow to simmer for 1 hour. The mix will look a bit of a mess in the pan but d not worry, all the ingredients will eventually cook and float to the top, clearing the liquid.
- When the stock is cooked, carefully break one corner of the crust that has formed on top of the stock so that you can see the stock below. Then carefully start to remove the crystal-clear liquid with a ladle, passing it through a fine strainer or muslin cloth. If the stock is a little greasy, gently lay a piece of kitchen paper on its surface for 2 seconds just to absorb the grease. Taste the stock and if need be add another 50ml of teriyaki marinade to it, then leave to one side.
- Remove the steaks from the marinade. Heat some oil until smoking hot then cook the steaks to your preference. Once cooked, remove from the pan and allow to rest. Meanwhile add the red chillies to the pan followed by the mushrooms 3 minutes later. Then add the pak choi and cook for another 2 minutes before adding the bean sprouts and half a ladle of the clear stock. After 2 minutes, place the mushroom mix into bowls, add the warm stock and then slice the meat before placing it on top of the mushrooms.