Hunt by my sister Chelsea Woodbridge and cook by me, Natalie Woodbridge.
- 1 venison strip loin
- 8 tablespoons miso paste
- 4 tablespoons white soy
- 2 tablespoons sesame oil
Mix all ingredients together. Marinate venison overnight, covered, in refrigerator.
- Remove from the fridge at least 1 hour before cooking
- Heat the oven to 180°C fan bake
- Remove the meat from the bowl and spread the marinade over the base of a roasting tray. Season the meat with salt. Heat the oil in a frying pan and sear the meat on both sides for a few minutes to give it some colour. Then lay it out flat in the roasting tray, on top of the marinade.
- Roast for 20-25 minutes for rare to medium rare. Remove the meat to a plate and leave for at least 15 minutes in a warm place before slicing.
I served this with creamy crispy styled potatoes, roast onion and pan charred broccolini.
Recipe by Natalie Woodbridge