Gochujang Venison with Mushrooms and Kimchi Slaw

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Gochujang Venison with Mushrooms and Kimchi Slaw

Gochujang Venison with Mushrooms and Kimchi Slaw

Meat type
Venison
Cooking time
<10
Serves
2
Preparation time
15

Gochujang Venison with Mushrooms and Kimchi Slaw

Gochujang Venison with Mushrooms and Kimchi Slaw

Ingredients

  • 1 pack Silver Fern Farms Venison Medallions
  • 2 Tbsp gochujang
  • ¾ cup kimchi
  • 1 ½ 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

Gochujang Venison with Mushrooms and Kimchi Slaw

Gochujang Venison with Mushrooms and Kimchi Slaw

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 Medallions, 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 medium-high heat, cook Venison Medallions for 4-6 mins on each side for medium-rare. Remove from the pan and rest for 5 mins before slicing. While resting the Venison Medallions, cook the mushrooms in the same pan.

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

Recommended Cut:

New Zealand Grass-Fed Medallions.

Extra lean and tender, our medallions truly showcase the delicate flavor of pasture-raised venison. Each portion promises consistently delicious results.

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