Refreshing tropical flavors paired with cold-smoked Cervena – perfect for hot climates year round.
Makes 6 servings
Cervena:
1 pound Cervena loin or fillet
1 cup shredded coconut
small handful black or jasmine tea leaves
2 handfuls wood shavings
Marinade:
1 cup salt
1 cup rock sugar
1/4 cup soy sauce
2 chopped chiles
1 clove garlic
1 teaspoon chopped ginger root
5 pieces star anise
Mango Salad:
1 green mango, peeled and cheeks removed from pit and sliced into matchsticks
1/2 small red onion, sliced very thinly
1 teaspoon thinly sliced julienne of green ginger
1 lime, juiced, and zest
handful fresh coriander leaves
few drops sesame oil
For the mango salad, combine all ingredients and chill for an hour.
Mix all the ingredients for the marinade together until the sugar has dissolved. Add the Cervena to the marinade and cover with plastic.
Marinate the meat in the refrigerator for 3 to 4 hours. Remove the venison from the liquid and allow to dry for 1 hour.
Add the tea leaves and coconut to a smoker and place the Cervena on top. Smoke the meat as cool as possible for as long as there is smoke.
Remove the meat from the smoker and on a hot grill or in a saute pan, quickly sear the outside to a nice brown. Cool thoroughly and then slice the meat thinly.
To Serve:
Place the salad on top of some sliced Cervena and garnish with fresh chopped coriander. Serve with a light shoyu sauce on the side.
Recipe by: Chef Graham Brown, Cervena of New Zealand