Soy and sugar marinated Fallow venison cold rolls




  • 1kg fallow venison silverside, denuded
  • 150 pls mushroom soy
  • 50 gm soft brown sugar
  • 200 gm thinly sliced Spanish onions
  • 200 gm snow pea sprouts
  • 200 gm julienne red capsicum
  • 150 gm julienne carrot
  • 1 bunch coriander
  • 1 bunch Thai basil
  • 1 bunch Vietnamese mint
  • 2 sheets nori paper



  • 300 mls rice wine vinegar
  • 100 mls light soy
  • 20 gm black sesame seeds
  • 20 gm white sesame seeds
  • 40 gm chopped ginger
  • 20 gm chopped garlic
  • 60 mls sesame oil



  1. Combine the mushroom soy and brown sugar together in a bowl, submerge the silverside to marinate for at least 4 hours.
  2. Remove venison from the marinade and then slice meat into 12 equal pieces and beat out with a tenderising mallet until 3-4 mm thick.
  3. Trim the venison until it resembles a rectangle. Sear one side inly on the char grill, remove from the grill once the uncooked side starts to show bar marks from the grill.
  4. Slice the nori sheets into 6 even pieces and lay one sheet int the bench. Wet it slightly.
  5. Place the rectangle of cooked venison on the sheet of dampened nori.
  6. Spread vegetables and herbs evenly at one end of the venison rectangle.
  7. Roll the vegetables in the venison and nori and use skewers to hold it together. Repeat for the other roll.
  8. To make the dressing combine all ingredients together in a bowl nd whisk.


To Serve

Place 3 rolls on a serving dish and pour dressing over the top.