Venison Nasi Goreng

Method

• 1)

  First ideally cook some rice the night before and leave it on a plate uncovered to dry in the fridge. This makes for a heaps tastier fried rice. You can skip this step and just make it with freshly cooked rice, it just won’t have the same texture.

• 2)

  Make the satay sauce in a jar by combining the Thai red curry paste, zest and juice of lime, finely sliced kaffir lime leaves, peanut butter, kecap manis, honey and coconut cream. Chuck the lid on and give it a shake to combine and taste it for balance. You can add more or less of anything you like but it should be INTENSE.

• 3)

  Prep the ingredients for the Nasi Goreng and keep them separated on a board or bowl. Finely diced carrot, 3 cups of cooked rice, Thai red curry paste, finely slice spring onion shoots (keeping the green tops for garnish), finely slice red chillis and slice garlic cloves.

• 4)

  In another jar add kecap manis, sesame oil, shrimp paste, and the zest and juice of a lime.

• 5)

  Cut thin slice of venison and thread them onto skewers by bending the pieces back onto themselves (think mini gyros) to make eight in total.

• 6)

  Now you are ready to cook. In a hot pan or wok add some olive oil then pop in the carrots, chilli and spring onion. Let those cook for a few minutes to soften. Then add the rice and sauce with the rest of ingredients and fry the rice. Continue to stir or toss. It should only take 5 or so minutes in a super-hot pan then you can take it off the heat and set aside to cool a little.

• 7)

  In a SUPER HOT pan or grill add some olive oil and grill the venison skewers for a couple of minutes either side to get them crispy and still rare in the middle. I like to add a weight on top to help and don’t over crowd the pan. Once they are cooked set to one side and cover that in satay sauce.

• 8)

  Fry up four eggs in pan and assemble the Nasi Goreng by adding a mound of rice to a plate or bowl, two venison skewers and a fried egg. Garnish with spring onion tops, crispy shallots and sriracha if you want a little extra spice. I always douse mine with extra satay sauce too once I start eating.