Bao Buns with Venison Steak and Pickled Daikon

Ingredients

• 1 pack Silver Fern Farms Venison Steaks
• 1 Tbsp togarashi seasoning
• 12 steamed bao buns
• 1 spring onion, chopped
• 2 Tbsp coriander sprigs
• 1 red chilli, thinly sliced
• 2 tsp black sesame seeds
• 2 tsp toasted white sesame seeds
• 2 Tbsp sriracha sauce

Pickled Daikon And Carrot:

• ½ cup rice vinegar
• ¼ cup caster sugar
• 2 tsp fish sauce
• 1 garlic clove, finely chopped
• 1 large carrot, finely julienned
• ½ daikon, finely julienned

Method

To prepare pickled vegetables, combine rice vinegar, caster sugar, fish sauce and garlic in small saucepan. Bring to the boil over medium heat, stirring until sugar dissolves. Remove from heat and allow to cool.

Place the julienned carrot and daikon into a non-metallic bowl. Add the cooled vinegar mixture, stir to combine; set aside.

Remove Silver Fern Farms Venison Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Drizzle with oil then sprinkle over the togarashi seasoning. Heat a BBQ hot plate or chargrill plate to med-high. Cook the venison for 3 mins on each side, until cooked to med-rare.

Cover loosely and leave to rest for 5 mins before cutting against the grain.

Drain the daikon and carrot. Fill the bao buns with the sliced venison and pickled carrot and daikon. Top with chopped spring onion, coriander sprigs and sliced red chilli. Sprinkle with black and white sesame seeds. Drizzle with sriracha sauce.