Serves 2
1 pack Silver Fern Farms Venison Medallions
1⁄4 cup chicken stock
2 tbsp cooking sake
1⁄3 cup mirin
2 tbsp soy sauce
1 tbsp brown sugar
4 spring onions, cut into 4-5cm lengths
20cm skewers
Steamed rice, to serve
Shichimi togarashi, or toasted black sesame seeds, to serve
Combine chicken stock, cooking sake, mirin, soy sauce and brown sugar in a small saucepan. Add one of the spring onions. Stir over a medium heat to dissolve sugar. Bring to the boil, then reduce heat and simmer for 8-10 minutes or until reduced to a 1⁄3 and thickened. Set aside to cool.
Meanwhile, skewer venison medallions and spring onions alternately onto skewers. Season with salt and pepper.
Heat a chargrill pan over a medium heat. Brush skewers with some of the mirin and soy marinade. Cook for 3-4 minutes, each side, brushing with marinade as you cook. Serve skewers with side of steamed rice. Drizzle over any remaining marinade and sprinkle with shichimi togarashi.
