Crispy Gochujang Venison with Coconut Broth
Serves
4
Prep time
10 minutes
Cooking time
20 minutes
Ingredients
For the Gochujang Coconut Broth
- 4 tablespoons gochujang
- 1 x 400 ml tin low fat coconut milk
- 1 x 400ml chicken stock
For the Crispy Venison
- 500 g wild venison mince
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon white miso paste
- 4 spring onions, thinly sliced, with the white and green parts separated
To Serve
- 200g dried rice noodles
- 1 cucumber, thinly sliced or diced
- Spring onion greens
- Toasted sesame seeds
- Chilli onion crunch, optional
Method
1. Make the gochujang coconut broth
Add the gochujang and coconut milk to a saucepan over low heat. Stir until combined and gently warm through, stirring occasionally. Do not allow the broth to boil vigorously.
2. Crisp the venison
Heat a large non-stick frying pan over medium-high heat. Add a little cooking spray or 1 teaspoon of olive oil.
Add the wild venison mince and leave it undisturbed for 2–3 minutes so that it develops a deep brown crust. Break the mince apart and continue cooking until completely cooked through.
3. Make the sauce
While the venison is cooking, combine the maple syrup, soy sauce, rice vinegar, toasted sesame oil, white miso paste and the white parts of the spring onions in a bowl.
4. Caramelise the venison
Pour the sauce over the cooked venison and stir to coat. Continue cooking for 1–2 minutes, leaving the venison relatively undisturbed so the sauce can caramelise and create crispy, browned edges.
5. Assemble the bowls
Prepare the noodles according to the packet instructions.
Divide the noodles between four bowls. Add approximately 1 cup of gochujang coconut broth to each bowl, followed by one-quarter of the crispy venison.
Top with cucumber, the green parts of the spring onions and toasted sesame seeds. Add chilli onion crunch for extra heat, if desired.
Nutritional Information
Approximate nutrition per serving:
| Nutrient | Per serving |
|---|---|
| Energy | ~475 kcal |
| Protein | ~40 g |
| Fat | ~12 g |
| Saturates | ~8 g |
| Carbohydrates | ~55 g |
| Sugars | ~14 g |
| Fibre | ~1-2 g |
| Salt | ~3.5 g |
Nutrition is an estimate based on 500 g lean wild venison mince, 400 ml low-fat coconut milk, 400 ml chicken stock, 200 g dried rice noodles and the quantities listed above. Values will vary according to the brands used and whether optional garnishes are included.