Asian venison loin with green tea noodle salad and chargrilled eggplant

1 Tablespoon sea salt flakes

2 cloves garlic, crushed

2 tablespoons grated ginger

1 Tablespoon Soy sauce

1 teaspoon sesame oil

¼ cup (60) ml Black vinegar

2 Tablespoons honey

4 Star Anise

1 Cinnamon stick

800gr Venison loin

2 Tablespoons vegetable oil

1 Large eggplant (aubergine)

1 eschalot/shallot finely chopped

200gr tea noodles

1 tablespoon lime juice

1 Lebanese cucumber, peeled, deseeded and sliced

Micro herbs and sliced green chilli to serve

Preheat oven to 180 degrees. Place salt, garlic, ginger, soy sauce, sesame oil, vinegar, honey, star anise and cinnamon in a large bowl and mix. Add beef, toss to coat and set aside for 1 hour to marinade. Heat a large frying pan, pat loin dry reserving the marinade. Cook the beef, turning for 6 minutes until golden brown. Place on tray and cook in oven for 20 minutes for Medium Rare. Whilst the meat is cooking, heat oil and add eggplant and cook for 6 minutes. Slice meat, pour remaining marinade over and serve on noodles,

pour lime juice over eggplant and add onions and cucumber and micro greens.

Recent Posts

See All