Asian spiced venison rice bowl
Servings:
4 people
Spiced and then quickly cooked this dish delivers that midweek flavour hit without hours at the stove. Yes, it requires a few unusual ingredients, but thats half the fun and once you have made it the first time you will be back time and again - a great dish to add to your repertoire.
Ingredients
- 500 g spiced venison mince
- 400 g Jasmine rice
- 600 ml water
- 2 cloves of garlic (sliced)
- 4 spring onions (thinly sliced)
- 1 inch of ginger (peeled and shredded)
- 400 g choi sum (or other green leafy veg)
- 50 g toasted sesame seeds
- 100 ml light soy sauce
- a few dashes good fish sauce (not too much!)
- 20 g sugar
- 20 ml rice wine vinegar
- a few basil leaves
- chopped fresh red chilli (to taste)
- 3 tbsp sunflower oil
Instructions
- First, cook your rice – rinse the Jasmin rice in a sieve under a running cold water tap, then pop it into a medium sized sauce pan with a good lid. Add to this a pinch of salt and the 600ml water and place the lid on the pan and pop it on the stove over a vigorous but not full heat. Bring the pan to simmer, stirring the rice every minute or so, then turn the heat way down and let the rice simmer for 6 minutes. Turn off the heat and stir again, this time, replace the lid and just leave the rice to finish steam cooking for around 15 mins.
- Meanwhile, in a frying pan over a moderate heat, add the sunflower oil, garlic and spring onion. As soon as it’s had a quick sizzle add the venison mince. Spread the mince out using a wooden spoon and break up any larger chunks that form. Stir and prod or toss the pan occasionally and allow to cook until the meat is just this side of done, then turn down the heat.
- Add the soy sauce, vinegar, torn basil, and sugar and cook for one minute – it may want a drop of water added if it looks a little dry – add some chopped red chilli at this stage too if you want some heat. Turn off the heat and leave to stand for a few minutes. Lastly, season this with a few dashes of fish sauce.
- Steam or stir fry your greens and then you are ready to serve.
- Spoon rice into the serving bowls, top with some greens, and then top that with some of the venison mince, scatter over some sesame seeds and a drizzle of the juices and you are done.
Recipe Notes
Getting the balance right at the end of this dish is tricky - don't add too much soy or reduce the sauce down too much or it will become too rich and salty - keep it quick, fresh and vibrant.
Spiced and then quickly cooked this dish delivers that midweek flavour hit without hours at the stove. Yes, it requires a few unusual ingredients, but thats half the fun and once you have made it the first time you will be back time and again - a great dish to add to your repertoire.
Ingredients
- 500 g spiced venison mince
- 400 g Jasmine rice
- 600 ml water
- 2 cloves of garlic (sliced)
- 4 spring onions (thinly sliced)
- 1 inch of ginger (peeled and shredded)
- 400 g choi sum (or other green leafy veg)
- 50 g toasted sesame seeds
- 100 ml light soy sauce
- a few dashes good fish sauce (not too much!)
- 20 g sugar
- 20 ml rice wine vinegar
- a few basil leaves
- chopped fresh red chilli (to taste)
- 3 tbsp sunflower oil
Instructions
- First, cook your rice – rinse the Jasmin rice in a sieve under a running cold water tap, then pop it into a medium sized sauce pan with a good lid. Add to this a pinch of salt and the 600ml water and place the lid on the pan and pop it on the stove over a vigorous but not full heat. Bring the pan to simmer, stirring the rice every minute or so, then turn the heat way down and let the rice simmer for 6 minutes. Turn off the heat and stir again, this time, replace the lid and just leave the rice to finish steam cooking for around 15 mins.
- Meanwhile, in a frying pan over a moderate heat, add the sunflower oil, garlic and spring onion. As soon as it’s had a quick sizzle add the venison mince. Spread the mince out using a wooden spoon and break up any larger chunks that form. Stir and prod or toss the pan occasionally and allow to cook until the meat is just this side of done, then turn down the heat.
- Add the soy sauce, vinegar, torn basil, and sugar and cook for one minute – it may want a drop of water added if it looks a little dry – add some chopped red chilli at this stage too if you want some heat. Turn off the heat and leave to stand for a few minutes. Lastly, season this with a few dashes of fish sauce.
- Steam or stir fry your greens and then you are ready to serve.
- Spoon rice into the serving bowls, top with some greens, and then top that with some of the venison mince, scatter over some sesame seeds and a drizzle of the juices and you are done.
Recipe Notes
Getting the balance right at the end of this dish is tricky - don't add too much soy or reduce the sauce down too much or it will become too rich and salty - keep it quick, fresh and vibrant.
