Gochujang Venison with Mushrooms and Kimchi Slaw

Ingredients

• 1 pack Silver Fern Farms Venison Medallions
• 2 Tbsp gochujang
• ¾ cup kimchi
• 1½ cups green cabbage, finely shredded
• ½ cup red cabbage, finely shredded
• ¼ cup celery, finely chopped
• 3 Tbsp rice wine vinegar
• 50g Shiitake mushrooms, finely sliced
• 50g white button mushrooms, finely sliced
• Spring onion, finely chopped, to garnish
• Black sesame seeds, to garnish

Method

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

Season with gochujang, salt and pepper. Add olive oil to coat the venison, then set aside.

Toss the kimchi, green cabbage, red cabbage, celery, and rice wine vinegar together to make the kimchi slaw.

Bring a frying pan to med-high heat, cook venison for 4-6 mins on each side for med-rare. Remove from the pan and rest for 5 mins before slicing. While resting the venison, cook the mushrooms in the same pan.

To serve, place the venison on a plate with the mushrooms and kimchi slaw. Garnish with spring onion and sesame seeds.