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Seared Venison with Watercress & Miso Mustard

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Andrew Kojima, Level 1
Andrew Kojima
Koj strikes again with a deliciously rare seared venison with a flavorsome mustard miso dressing. Be brave and embrace this wonderful fusion of Andrew 'Koj' Kojima's Scottish and Japanese heritages. Perfect for sharing and beautiful on the plate explore new ingredients in this Grokker Premium video with Koj. Don't forget to check out the rest of the 'Koj Cooks' collection.

Cooking Recipe

Serves: 2

9 oz. (250g) venison, cut into two steak pieces
1 & 3/4 oz. (50g)oyster mushrooms
2 tbsp of rice wine vinegar
1 tsp of mustard powder
2 heaped tablespoon of miso
1 & 3/4 oz. (50g) watercress

1. Place a large frying pan on a high heat and add a tablespoon of olive oil. Season both sides of the venison with a good pinch of salt. Add a knob of butter, the pan should sizzle.

2. Place your venison in the pan and brown on all sides, allow to get a deep brown color on all sides (approx. 30 to 45 seconds on each side). When done, leave to rest on the side for 5 minutes.

3. In the same pan bring back to a high heat, add a knob of butter and add the mushrooms. Season with a pinch of salt and couple of twists of peppers. Leave them to caramelize in the pan (approx. 1 to 2 minutes per side).

4. When cooked turn off the pan and add the rice wine vinegar to the pan.

5. In a small mixing bowl add the mustard powder, 2 teaspoon of water and the miso and mix well to form into a sauce.

6. Carve the venison into 1cm, ½ inch thick slices. Place the venison on a plate, dress with the miso sauce, pickled mushrooms and a scattering of watercress.

7. Serve warm or at room temperature.

Seared Venison with Miso


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