Barbecue bulgogi
Marinated venison caramelizes to perfection atop flavorful braised red cabbage, served with toasted flax seeds and spring onions for a delightfulmain course.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cervena.com.
Cooking tools:
- Pot
- Nonstick skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Refrigerator
- Paper towel
- Tray
- Wooden spoon
- Plate
- Serving bowl
Ingredients
- 700 g Cervena Venison medallions (cubed into 3 cm pieces)
- 4 garlic cloves (crushed)
- 1 shallot (finely diced)
- 8 sprigs fresh thyme
- ⅓ cup soy sauce
- 2 tbsp Manuka honey
- 1 chili (finely diced)
- 60 ml rice bran oil
- 4 Medjool dates (pitted and diced)
- 2 shallots (diced)
- ¼ cup sherry vinegar
- ½ teaspoon red chili flakes
- ½ red cabbage
- 60 ml olive oil
- 1 Granny Smith apple (diced)
- 2 spring onions (sliced)
- 1 sprig fresh rosemary (chopped)
- ½ cup water
- 2 tbsp tbsp toasted flax seeds
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