Seeing as it was national barbecue week last week and the weather was good, we decided to cook up the venison fillet we still had left.
First thing to do is trim off any sinew (the stringy bit!)
The best way to do this is using the same technique as skinning a fish.
Place on a chopping board.
Start with the sinew facing upwards and using the tip of a sharp knife, lift up a corner of the sinew and carefully slice the meat away until you about 25mm loose.
Turn the meat over so the sinew is underneath, continue to slice along whilst pulling the sinew.
Keep the knife flat to the chopping board.
The meat is now ready to marinate.
Do this at least a couple of hours before or over night if you have time.
1tspn dried ginger
2 tbsp dark soya sauce
1 tsp ground nut oil
2 tsp vegetable oil
pinch of salt
pinch of sugar
Cook on the BBQ for 4-5 minutes a side, constantly turning.
We cooked ours to a core temperature of 55 degrees which is medium rare.
Thinly slice across the grain of the meat as shown and serve
French stick with cranberry and Dijon mustard
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