Garlic & Soy Venison Skewers with Rice & Crunchy Veg

Marinate Venison:

If using your BBQ turn it on now to preheat. Peel and mince garlic. Place venison pieces in a bowl with ginger, garlic, sesame oil and soy sauce and coat well. Set aside to marinate while preparing remaining ingredients (at least 20 minutes). Soak the skewers in a shallow dish filled with water to prevent them from burning.

Prepare Ingredients:

Trim pak choy and cut in quarters length ways. Peel carrot, cut in half lengthwise and cut on a slight angle into 3mm slices. Do the same with the celery. Trim spring onions and cut into 2-3 cm pieces.

Cook Rice:

In a medium pot, bring 1¹⁄₂ cup water to the boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Assemble Skewrs & Cook:

Thread the marinated venison on to the skewers, alternating with spring onion. Coat with any remaining marinade. In a large non-stick pan (or BBQ), heat oil on medium-high until hot. Add the venison skewers and cook 3 minutes per side or until browned and medium rare (see tip). Transfer the venison skewers to a plate and keep warm.

Cook Veg:

Heat oil in a pan over medium high heat. Add carrot and cook for 4 minutes. Add celery and pak choy, cooking for another 5 minutes, until carrot is tender. Sprinkle with sesame seeds and season with salt and pepper to taste.

You Plate It:

Divide rice between plates and top with venison skewers, pouring any leftover cooking juices over the top. Serve crunchy veg on the side and enjoy!