Venison Satay

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Venison Satay Ingredients

1 lb Venison mince	1 tblspoons Miso paste
1/2 Eggplant quartered lengthwise	1 tsp Thai Yellow Curry Paste
8 each Apricots dried	1 Egg yolk
4 tsp Tumeric	2 tsp Soy sauce
Kosher Salt to taste	2 tblspoons Honey
Black pepper to taste	2 tblspoons Rice wine vinegar
Butter to fry in	3 tblspoons Grape seed oil
Oil to fry in

Instructions for Venison Satay

1. Microwave the eggplant on full power for 5 minutes or until the flesh is soft. When cool; skin and dice.

2. Chop the apricots.

3. Put the eggplant and apricots in a blender with the venison mince, turmeric, salt, and pepper. Blend until fine then squeeze the mixture onto satay sticks.

4. Fry them little bad boys in the oil/butter mixture until done.

Dipping Sauce

1. Combine the miso, curry paste, egg yolk, soy, and honey.

2. Then whisk in the wine vinegar and the oil.

3. Serve in small bowls with the hot satays.

This sauce will keep up to 2 weeks in the fridge.

Main Ingredient: VenisonCuisine: Fusion

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