Japanese Barbecued Yakitori Skewers

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.