See last month's venison cooking tips: must be cooked rare and rested.
- Saute mixed mushrooms (and slivers of some Asian green eg gai lan /choy sum/bok choy if you wish) in peanut oil and drops of sesame oil with garlic and ginger.
- Add some soy, hoi sin and oyster sauces to taste.
- Serve venison and mushrooms.
- Sprinkle with fried rice noodles for crunch and cut scallions for some extra green.
SHORTCUTS:
- Instead of venison fillet, ask for a piece of the thigh called "At." It is half the price of and has more flavour than the fine fillet and barbeques beautifully.
- Make Asian venison tartare if your guests can cope with raw meat.