This is a quick and satisfying dish for dinner of lunch that won’t take up a lot of time or kitchen space.
4 tablespoons Gochujang
2 tablespoons soy sauce
2 tablespoon honey
1 clove garlic minced or micro planed
1 tablespoon sesame oil
Green onions optional
In a mixing bowl add all ingredients together and toss in venison chunks.
Let marinate for 24 to 48 hours in refrigerator.
Cube Venison back strap or tenderloin into medium sized chucks just try and keep sizes typical
After 24-48 hours in marinade skewer on long bamboo skewers and place on hot grill turning every few minutes till cooked around medium.
I go by the solid 2 to 1 ratio
1 cup rice two cups water
Bring to boil and lower heat to low and cook for 17-20 minutes. Fluff with a fork
Half a head of green cabbage cut into large chunks
2 tablespoons good fish sauce
2 tablespoons coconut oil
Small knob of micro planed fresh ginger
In super-hot wok add oil and cabbage cook for around three minutes add fish sauce and ginger and cover with lid cook for another 3-4 minutes stirring occasionally. turn to low and let finish for another few minutes.
Put down base layer of rice then cabbage sprinkle with Furikaki I prefer the nori goma variety
Top with skewers and sliced green onions if you like and enjoy.
Jesse Morris with KillerChefs
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