Venison Satays with a Fragrant Dipping Sauce




	Fletchers of Auchtermuchty
		Seriously Good Venison

Here is a lovely zingy recipe for Venison Satays with a Fragrant Dipping
Sauce. It's a taster from Nichola's new book.

VENISON SATAYS WITH A FRAGRANT DIPPING SAUCE

When I made these for a cooking demonstration, one man asked if he could drink the remaining dipping sauce, he liked it so much. Credit for the sauce must go to New Zealand chef Graham Brown, as the sauce is inspired by one of his fusion recipes. Try it also with thin strips or chunks of venison or drizzled over thin slices of roast venison for a starter. It will keep for about two weeks in the fridge.

The mince mixture can be pressed onto sticks for satays, or formed into tiny meatballs for serving on cocktail sticks as a pre-dinner nibble - this amount will make about 50. The prunes and aubergine helps to lubricate the mixture so there is no need to add fat. If using thin strips of venison rather than mince, soak it in soy sauce and oil for half an hour before threading it onto satay sticks.

Satays
450g (1 lb) venison mince
½ aubergine
8 pitted prunes or dried apricots
4 teaspoons turmeric
Salt, pepper
Flour
Butter and oil for cooking

Dipping sauce:
1 tablespoon pale miso paste
1 teaspoon Thai yellow curry paste
1 large egg yolk
2 teaspoons soy sauce
2 teaspoons clear honey
2 tablespoons dry wine or rice wine vinegar
3 tablespoons grape seed or light olive oil

To make the dipping sauce, whisk together the miso, curry paste, egg yolk, soy, and honey. Then whisk in the wine vinegar and oil. Serve in little bowls with the hot satays.

To make the satays, cut the aubergine lengthways into two quarters and microwave on full power for 5 minutes or until the flesh is soft. When cool enough to handle, skin and dice. Chop the prunes. Put aubergine and prunes in a blender with the mince, turmeric and salt and pepper. Blend till fine, then squeeze the mixture onto satay sticks. For tiny meatballs, form the mixture into small balls, roll them in flour, and then lightly pinch them in your fingers to give them a flat bottom so that they stand upright when you press cocktail sticks into them after cooking. If using strips, thread them onto the sticks, folding the meat so that it is tightly packed. Fry all over in hot butter and oil and serve with the dipping sauce.

Seriously Good Venison

VENISON SATAYS WITH A FRAGRANT DIPPING SAUCE