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

  • Preparation Time: 15 mins
  • Serves: 4-6
  • Cooking Time: 30 mins
  • Ready Time: 45 mins
  • Cooking Method: Barbecue
  • Difficulty: easy

1-2 packets Silver Fern Farms Venison Minute Steaks

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

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

Pre heat BBQ.
Mix the marinade ingredients together in a bowl.
Remove Venison Minute Steaks from the packaging and allow to bloom at room temperature for 10 minutes 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 minutes and thinly slice.
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. Repeat and enjoy!

Recipe Supplied by Silver Fern Farms

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