150ml light soy or tamari
1 orange, zested and juiced
1 tbsp white miso
1 tsp seeded mustard
2 tsp honey
1 tbsp brown rice vinegar
750 g venison backstrap or loin Grapeseed oil, to drizzle 12 skewers
4 large shallots (200g), peeled and sliced into 1–2 mm rounds using a mandoline 600ml grapeseed oil
40g flaked almonds
30g sesame seeds
15g coriander seeds
Salt flakes, to season
1 lemon, halved
Salt flakes, to season
Recipe by Jo Barrett
Photography by Earl Carter
1. For the glaze: Place all ingredients into a small saucepan on medium heat, bring to a simmer then remove from the heat and cool completely before using.
2. For the venison: Slice long strips down the length of the venison loin 2cm thickness.
3. Place the venison in a bowl and drizzle a small amount of grapeseed oil to coat.
4. Weave the venison (approximately 60g) onto each skewer. Refrigerate until ready to cook.
5. For the crispy crumb: Place the shallots into a medium saucepan with the remaining grapeseed oil, making sure the oil is completely covering the shallots. Stir to evenly disperse.
6. Prepare a plate or tray with paper towel.
7. Over medium-high heat, stir the shallots in the oil until the temperature rises and the shallots begin to bubble and fry. Once they begin to change colour and brown, remove them from the oil and set onto the paper towel to cool and drain.
8. Meanwhile, pre-heat the oven at 170°C (fan-forced). Spread the flaked almond over a tray and bake on middle shelf for 10 minutes, or until golden brown.
9. In a frying pan over a medium heat, toast the buckwheat by continuously agitating until it turns golden brown. Remove from the pan and repeat with the sesame seeds and the coriander seeds.
10. Place the coriander seeds into a mortar and pestle and bash to break them up slightly.
11. Place all ingredients into a bowl, mix and slightly break up to form an even crumb. Season with a small amount of salt.
12. Heat a gourmet griddle plate over medium-high heat and place venison skewers onto it. Brush the glaze onto the venison using a pastry brush.
13. After a minute, turn the skewer and brush again. Repeat this process until the venison begins to caramelise and is almost cooked through then remove from the heat and season with a squeeze of lemon juice and salt flakes.
14. Allow to rest for a minute before transferring to a serving plate then top each skewer with a generous pinch of the crispy crumb mix and serve.
Jo's hints and tips
This dish can be served as a canapé, entrée or light dinner.
If using wooden skewers, soak in cold water for 30 minutes before using.
Jo’s favourite venison supplier is Discovered wildfoods - Discovered was born from a simple desire to use what is on our plates to make positive change for our environment, health and communities.