This wild venison fried rice is a great way to use up leftover rice from the day before. The fermented chilli spice of the cabbage combined with the sweet gochujang glaze of the fallow fillet is exceptional.
This is such a simple dish, yet perfectly balanced. It’s one of our favourite mid week quick wins if there is some cooked rice in the fridge. The greens can change too, this is a great little dish to use up some of those odds and ends of vegetables in the fridge.
Keep your eggs sunny side up with a crispy edge. This will give you the best textures to compliment your wild venison fried rice – as you burst through the yolk it will trickle down and enrich the dish.
The toasted hogweed seeds in our glaze lends a beautiful burnt orange flavour. Hogweed is not a foraged ingredient for the beginner, so please do make to do your research and be absolutely sure that you know what you are picking. You can learn a little more about foraging for common hogweed seeds in our handy online guide. If you can’t get hold of common hogweed seeds, try substituting it with orange zest or maybe even just a pinch of ground cardamom seeds.
For the fried rice:
200g jasmine rice, or left over rice
120g kimchi
30ml tamari
10ml sesame oil
2 garlic cloves
10g ginger
150g cavolo nero, or any winter greens
¼ bunch spring onions
2 tsp sesame seeds
4 eggs
For the venison:
1 venison fillet
100g gochujang
50ml mirin
1 tsp light soft brown sugar
50ml tamari
2 tsp sesame oil
1 tsp toasted common hogweed seeds, or zest of ¼ orange
¼ tsp fish sauce
For the Rice:
Rinse rice well and place into a heavy-bottomed pan.
Pour twice as much water in weight as you have rice into the pan, then add a good pinch of salt and stir well.
Gently bring to the boil and reduce the heat to low.
Cover with a lid and cook until all the water has absorbed into the rice – around 15 minutes.
Stand for 10 minutes, with the lid still on the pan.
Spread the rice onto a tray and let it cool completely, the rice will be even better if you cover it and place it into the fridge overnight. This will help the rice to really crisp up and stop it from clumping together when frying.
Finely slice the spring onion, reserving the green tops for garnish.
Place your wok over a medium high heat, then drizzle in sesame oil and sauté the spring onion, garlic and ginger for a minute.
Once the edges are beginning to brown, add in the rice and fry until the rice kernels are starting to catch and toast.
Add in the kimchi, tamari, cavolo nero and stir to combine.
Keep frying until the rice is piping hot.
For the Venison Fillet:
Trim the fillets up removing any of the silver skin from it.
Place the rest of the marinade ingredients into a bowl and whisk together until the sugar has dissolved.
Put your venison fillets into the marinade and place in the fridge for at least 4 hours, preferably overnight. Remove from the fridge at least an hour before cooking.
Grill the pencil fillet over the hot embers of a fire or a hot griddle pan, turning frequently. Cook until the fillet hits a core temperature of 55-57℃. Remove the fillets from the grill and rest well before carving.
To Serve:
As the fillet rests and your rice finishes off cooking, it’s time to start frying your eggs.
In a separate pan, heat up a little more oil and fry the eggs to your liking. We love ours sunny side up with a crispy edge.
Place the wild venison fried rice into serving bowls. Nestle pieces of the grilled pencil fillet over the rice and top with an egg each. Sprinkle over the reserved spring onion tops and sesame seeds.
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The toasted hogweed seeds in our glaze lends a beautiful burnt orange flavour. Hogweed is not a foraged ingredient for the beginner, so please do make to do your research and be absolutely sure that you know what you are picking. You can learn a little more about foraging for common hogweed seeds in our handy online guide. If you can’t get hold of common hogweed seeds, try substituting it with orange zest or maybe even just a pinch of ground cardamom seeds.
Wild venison is at the heart of many of our feasts and courses. An incredible wild meat available in abundance, it is not only nutritious and flavourful, but also the most sustainable meat we can source here in the UK. Venison packs a punch in flavour. A healthy, sustainable and readily available alternative to other types of red meat – no cholesterol and full of antioxidants.
We’ve made it part of our mission to encourage more people to eat venison (as well as all seasonal wild game), it’s flavour and health benefits are unrivalled by any other red meat, and the significant upstream benefits for our ecosystem are indisputable. You can read more about Wild Venison here, or join us in person on one of our Wild Venison Butchery and Cookery courses throughout the seasons, sharing our passion for wild venison.
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