Ingredients :
  • 600g NZ Venison from the leg, cut into 4 small steaks
  • 2 T sunflower oil to cook
  • 2 T rice vinegar
  • 100 ml plum wine
  • 150 ml chicken stock
  • 1-2 T sesame oil
  • Salt and pepper


  • 5 T light soy sauce
  • 2-3 T rice vinegar
  • 1 T brown sugar
  • 1-2 t sesame oil
  • 1 T finely grated ginger
  • 2 cloves garlic, crushed


  • 1 bunch new carrots (with a little green)
  • 1 bunch of Bok Choy
  • 500 g asparagus, sliced into 5cm pieces or green beans
  • 2 T melted butter
  • 5 T plum wine
  • 1-2 T light sesame seeds


  • 1 t wasabi
  • 2-3 T rice vinegar
  • 2 T plum wine
  • 6 T sunflower oil
  • 1 T sesame oil
  • 1 cucumber, deseeded and sliced
  • 1 bunch spring onions, very finely sliced
Directons :

Combine the marinade ingredients together. Baste meat with sauce and let aside.

Blanche the carrots and asparagus for 3-5 minutes in salted water, rinse with cold water. Heat the vegetables in the butter and plum wine until al dente. Add salt and pepper and sprinkle with sesame seeds.

Combine the dressing ingredients together to make vinaigrette. Combine with cucumber and spring onion.

Cook meat over a high heat in oil until pink. Rest in a warm place. Add the rice vinegar, plum wine, chicken stock to pan drippings and let simmer for 5 minutes. Mix in sesame oil, season.

Arrange everything onto plates. Drizzle meat with sauce, sprinkle lightly with coriander greens. Serve on basmati rice.