INGREDIENTS

 

  • Venison Shortloin

  • 1tbs Soy sauce

  • 1tbs Mirin

  • Drop Sesame Oil

  • 50g Butter

  • Seasalt

  • Chopped bread

  • 1 Pear

  • 10 Strawberries

  • 2 sprigs of Thyme

  • Toasted cashews

  • Chopped Nori Seaweed

 

METHOD

 

Shortloin – cut Venison into half centremetre cubes place in bowl with equal parts soy sauce and mirin sauce and a drop of sesame oil set aside to marinate for no more than ten minutes.

To make the croutons – to a warm pan add a knob of butter a splash of sesame oil and some sea salt then add chopped bread and fry until golden then drain.

Dice a pear to same thickness as Venison and then slice thinly two strawberries.

Add pears to bowl of marinated Venison – one part pear to two parts Venison.

Place in serving dish and put croutons on top then add chopped Waikame seaweed and chopped thyme then the chopped strawberries and roasted cashews lastly add some chopped nori seaweed.