Venison Pot Stickers with Tomato Chili Jam and Soy Grastrique

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Venison Pot Stickers with Tomato Chili Jam and Soy Grastrique

Venison Pot Stickers with Tomato Chili Jam and Soy Grastrique

By Greg Piner, Silver Fern Farms Chef


Venison Pot Stickers with Tomato Chili Jam and Soy Grastrique

Venison Pot Stickers with Tomato Chili Jam and Soy Grastrique

Meat type
Venison
Cooking time
60+
Serves
3-4
Preparation time
20+

Venison Pot Stickers with Tomato Chili Jam and Soy Grastrique

Venison Pot Stickers with Tomato Chili Jam and Soy Grastrique

Ingredients
  • 1 pack Silver Fern Farms Venison Diced 
  • 1 pack gyoza wrappers 
  • 500ml beef stock 
  • Corriander 
  • Ginger
  • Garlic
  • Chilli 
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup sake
  • 1 Tbsp shoyu

SOY GASTRIQUE

  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup sake

TOMATO CHILLI JAM 

  • 500g ripe tomatoes, washed
  • 4 red chilies 
  • 4 garlic cloves, peeled
  • 2 thumbs ginger, peeled and roughly chopped
  • 30ml Asian fish sauce
  • 250g caster sugar
  • 100ml red wine vinegar
  • 1 Tbsp soy sauce

Venison Pot Stickers with Tomato Chili Jam and Soy Grastrique

Venison Pot Stickers with Tomato Chili Jam and Soy Grastrique

Method

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

Preheat a medium sized pan, add oil and seal Venison Diced until Golden. Add beef stock, coriander, ginger and garlic. Cook until soft (approx. 4 hours).

Once soft, remove Venison Diced and reduce sauce to a syrup consistency. Fold through Venison Diced and mash with a fork. Set aside to cool completely, then place in the fridge to chill. The mixture needs to be cold.

To make soy gastrique, mix together vinegar and sake, then set aside.

In a medium sized pot, mix together the sugar and water. Cook on medium-high heat, whisk until the sugar is dissolved.

Keep cooking on medium-high heat until all the water evaporates, the sugar starts to caramelize and turns amber. Once amber, reduce heat to low.

Add the cider and sake, and whisk vigorously until everything is dissolved (When you add the liquids to the caramel, it will seize up; you need to whisk until it’s redissolved).

Remove from heat and whisk in soy sauce to finish. Set aside.

Blend all jam ingredients and place in a large pot. Bring to simmer and reduce until thick. Let cool.

To finish pot stickers, place a tsp of the Venison mix into the centre of gyoza wrapper, lightly water edges with finger and fold in half. Set aside till ready to cook.

In a cold pan add 2 Tbsp of oil, add gyoza to pan, cover with lid and put on medium-high heat. When the lid starts to steam and the oil is hot, quickly add 1/2 cup of water. Cover and let steam until water evaporates and the gyoza starts to fry. Remove from heat and serve.

Serve with side of chilli jam and drizzle with soy gastrique.


Recommended Cut: 

Venison Diced

A favourite to cook low and slow, our Venison Diced is simple to prepare. Simply slow cook toenhance the delicious, full flavour.

 

grass-fed slow cook venison diced packaging

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