Venison Tsukune recipe by Brett Redman at Jidori

Brett Redman

Brett Redman

24th July 2019

Venison Tsukune recipe by Brett Redman at Jidori

This is a luxury way to BBQ. An expensive ingredient but treated this way will be the best BBQ'd meat dish you've ever had. Ask your butcher to mince the venison and the pork belly for you. To cook you will need a small BBQ or extra hot overhead oven grill. Grill slowly on all sides until 2/3rds cooked, glaze for the final third of cooking with the below tare recipe.

Ingredients

  • Makes 16 skewers
  • 400g venison mince
  • 200g pork belly mince
  • 40g panko bread crumb
  • 40g spring onion (green part only)
  • 6 large green shiso leaves
  • 8g sea salt
  • 1g black pepper
  • 1g of juniper
  • 16 18cm skewers (soaked in cold water)
  • TARE
  • Makes 500 ml
  • 3 garlic cloves
  • 12 juniper berries
  • 10cm piece of fresh ginger
  • 5 spring onions
  • 150 demerara sugar
  • 150g caster sugar
  • 500ml sake
  • 500ml mirin
  • 50ml soy sauce

Method

Finely chop the shiso and spring onions, grind the black pepper and juniper. Mix all the ingredients into a large bowl and using your hands mix thoroughly. Beating and punching the mixture with your hand until the mixture is sticky and paste like. The mixing part is very important to get a soft texture after cooking.
Form the mix into 16 even size balls and chill in the fridge. Approx 40g each.
Lightly wet your hand with sesame oil to stop the mixture sticking and form each ball around a skewer. Making an oval shape around the skewer around 1 cm from the tip and 6cm in length.
Finally chop the garlic, ginger and spring onions. In a medium size pot place the chopped mixture with the juniper berries in with the mirin and sake.
Reduce this over a medium heat until almost evaporated. Turn the heat down and add the two types of sugar, stir until this is dissolved. Then add the soy sauce. Simmer on a low heat for 5 mins. Allow to cool all together then strain through a fine sieve, pushing every last drop of liquid through. Store this in a thin, high sided container that the skewers can sit in.

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