Ingredients — SERVES 4

Eight oz. Venison Loin
(about 1 1 / 2 inch in diameter x 5 inch long)
Oneeighth tsp Grated Garlic
Oneeighth tsp Grated Ginger
Three tsp Soy Sauce
Two TBL sugar
Two TBL mirin
Two medium size asparagus, blanched
One tsp peanut oil
Four chive flowers

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Venison Rolls

PAIR WITH

The Wines 2005 The Franc

750 ml   $22.00   View Details

Procedure: Cut the venison in half lengthwise. Butterfly each loin. Pound the butterflied meat to thin rectangle. (About one quarter inch thick, 4 inches wide, and 6 inches long.)

Make the marinade: Whisk the garlic, ginger, soy sauce, sugar and mirin in a small mixing bowl.

Marinate the meat in the half of the marinade for one hour. Reserve the rest for sauce. Pat dry the meat. Lay the meat long side facing you. Place the asparagus on edge of the meat close to you. Simply roll meat to wrap the asparagus. Tie the rolled meat with kitchen twine.

Heat the oil in a non stick saute pan over high heat. Add the rolled meat and saute until entire surface is golden brown. Remove the meat. Clean the pan. Put the meat back in the pan. Add the rest of the marinade and simmer. Roll the meat in the sauce about 3 minutes, or until the sauce becomes syrupy. Remove from heat. Rest 5 minutes. Cut each roll into 6 medallions. Arrange 3 each medallions in serving bowl. Drizzle pan juice. Garnish with chive flower. Serve.