Teriyaki venison with onion and sour
cherries
The sweetness of the onion combines well
with the salty teriyaki marinade and flavorsome sour cherries in this
delicious dinner party dish. If dried cherries are unavailable,
substitute dried cranberries.
Preparation time: 25 minutes, plus marinating time
Cooking time: 12-15 minutes
Serves 4
4 venison steaks, about 175 g (6 or) each
Salt and black pepper
Generous pinch of dried crushed chilies
2 Tbsp groundnut oil
175 ml (6 fl oz) plus 3 Tbsp bottled
teriyaki marinade
50 g (11/4 oz) dried sour cherries
150 ml (5 fl oz) vegetable or chicken
stock
1 small sweet onion, finely chopped
1 Tbsp groundnut oil
Black pepper and sugar to taste
Fresh coriander to garnish
Season the steaks lightly, and place them
in a strong, reseal able plastic bag. Add the oil and 3 tablespoons of
the teriyaki marinade, then expel the air from the bag and seal it
firmly. Rub the marinade thoroughly into the meat, then leave in the
ridge for at least 2 hours.
Soak the cherries in the stock while the
venison is marinating. Pat the met dry on kitchen paper. Heat a ridged
grill pan, add the steaks and cook for 3 to 4 minutes on each side,
depending on thickness and how rare you like your meat.
Meanwhile, cook the onion in the oil in a
small pan until soft, then add remaining bottled teriyaki, the cherries
and some of their soaking broth and the reserved marinade. Bring to the
boil then simmer for 5 minutes. Season to taste and add a little more
stock if necessary.
Serve the steaks sliced with the sauce
spooned over, garnished with coriander. This is great served with
Champ.
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