Warming venison gochujang kebabs recipe from The Salt Box

With mouth-watering cubes of spiced venison, glazed with warming gochujang, this dish is served with charred chillies, red cabbage (fried down with Briscoe’s Tempting Thai Jelly) and flat-breads. It’s the perfect way to kick start the New Year. While The Salt Box would highly recommend cooking the dish outdoors over fire, you can cheat and recreate it indoors using a chargrill pan.

Ingredients

• 750 g venison leg steak, cut into 1 inch cubes
• 2 tbsp rapeseed oil
• 1 tsp each of white and black sesame seeds
• 2 tsp smoked paprika
• 1 tsp garlic granules
• 1 tsp cumin
• 4 tbsp gochujang
• 2 tbsp mirin
• 1 tsp brown sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• a good pinch salt and pepper
• the zest of half a lemon
• a couple of drops of fish sauce

Preparation

1. In a large bowl mix together the rapeseed oil along with the salt and pepper, white and black sesame seeds, garlic granules and cumin.
2. Add in the cubes of venison and mix well making sure to coat all of the meat evenly with the spice mix.
3. Cover the venison and allow to sit in the fridge overnight, or at least a minimum of 6 hours to really let the flavours develop.
4. In a small bowl whisk together the gochujang, mirin, brown sugar, soy sauce, sesame oil, lemon zest and fish sauce, cover and set aside until you start cooking the venison.
5. Remove the venison from the fridge and skewer (The Salt Box like to use flat or twisted metal skewers, as it stops the meat from spinning whilst cooking. However, if using wooden skewers, use two per skewer with a small gap in between and make sure to soak them in water before hand.)
6. Heat a chargrill pan or a BBQ ready for direct grilling.
7. Once the grill is hot and ready to go, start grilling the skewers. As soon as the venison hits the grill, you can start brushing them with the glaze.
8. Turn the venison skewer every 2-3 minutes, brushing over more glaze as you turn.
9. You want to serve the venison nice and pink so don’t leave them cooking too long. Once they are all sticky and glazed remove them from the grill and leave them to rest for a few minutes before serving up with your desired side dishes.