Korean Inspired Venison Minute Steaks Lettuce Cups with Kimchi, Rice and Cucumber

• 1  pack Silver Fern Farms Venison Minute Steaks 

Marinade:

• 2 Tbsp Goguchang – Korean chilli paste
• 1 Tbsp soy sauce
• 1 Tbsp maple syrup
• 2 tsp fresh ginger, grated
• 1 Tbsp sesame oil
• 1 Tbsp lime or lemon juice

To Serve:

• 1 lettuce, leaves separated & washed
• 1 small telegraph cucumber, finely sliced
• 2 spring onions, finely sliced
• 1 cup Kimchi
• 1 cup coriander
• 2 Tbsp sesame seeds, toasted
• 4 - 8 sheets Nori, (sushi seaweed) cut into squares
• Kewpie mayonnaise  
• 1½ cups sushi rice, uncooked

Method

Pre heat BBQ.

Mix the marinade ingredients together in a bowl.

Remove Silver Fern Farms Venison Minute Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins in the marinade. For a stronger flavour, apply marinade the night before.

Cook the sushi rice according to pack instructions.

Prepare the lettuce, cut the cucumber, toast the sesame seeds, & cut the Nori.

With the BBQ on a high-heat, grill the venison for 30 seconds on each side.

Remove from the grill and loosely cover with foil. Allow to rest for 5 mins and slice against the grain thinly.

Serve the venison on a large plate, topped with a few coriander leaves, sesame seeds & spring onions.

Arrange all the accompaniments on a large tray or platter.

To Eat - Take a lettuce leaf, add a piece of nori & a little rice. Top with slices of venison, & Kimchi. Finish with sesame seeds, coriander leaves, spring onions, & kewpie mayo.