Wild venison leg
A hunter friend gave us the thigh of wild deer, I separated into pieces of muscles, removing all tendons. Venison is very lean and have to be cooked very lightly, quick sear and long resting to get a tender juicy result. Have to said this is the most tender venison I have eaten.
1. Cut venison into 2cm slices, season with salt, black pepper, 5 spices powder, olive oil and brandy.
2. In a hot pan, sear venison with some finely cut ginger around, when both sides golden but still very soft in the middle, remove from heat, keep warm in the pan, turning over every minutes.
3. After 5 minutes, remove venison from pan, add a little water and soy sauce into remaining marinate, bring to boil in the pan and pour on top of venison.
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