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Teriyaki venison with onion and sour cherries

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

  1. 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.

  2. 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.

  3. 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.

  4. Serve the steaks sliced with the sauce spooned over, garnished with coriander. This is great served with Champ.

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