Feeds 4 hungry humans, Prep time overnight or 2 / 3 hours, drink with a crisp, aromatic white wine
400g WithWild Wapiti shoulder (can use a leaner cut)
2 tbsp White wine
2 tbsp Soy sauce
2 tbsp Dark Sesame oil
1 tbsp Sugar
1 tbsp Sesame salt
1 tbsp Ginger
3 cloves Garlic
4 spring onions
½ tsp Black pepper
Small bunch of table grapes
A great BBQ dish to prepare the day prior and take over to a friend. Goes exceptionally well with either roasted or cold kumara salad, your favorite kimchi and some charred seasonal greens.
Using a sharp knife, thinly slice the shoulder meat against grain. Cover and set aside
Crush the garlic and finely dice the ginger then add both to a large mixing bowl with the white wine, soy sauce, sesame oil, sugar, black pepper and stir to combine. Once combined, mix through the thinly sliced shoulder meat and sliced spring onions. Either set aside in the fridge overnight or a couple hours to marinate.
Pick the grapes off the stem, rinse, dry then add them to a hot / dry cast iron pan to blister. Once blistered on the first side, roll them over and repeat. Remove from the pan and let sit on a plate.
Return the large cast iron pan back to a high heat, add a good glug of cooking oil, when the oil has a shimmer to it, using a large spoon add one third to a half of the marinated venison to the pan, (saving the remaining liquid at the bottom to glaze at the end). The meat will coulor and cook quite rapidly due to the marinade and how thin it is so break the meat up stirring with the spoon.
Once the meat is caramelized on both sides remove from the pan onto your service tray. Rinse and wipe the pan out then repeat with the rest of the meat.
To serve, arrange the blistered grapes on top of the meat and serve.