Korean-style Wild Venison Lettuce Wraps

Ingredients

• 500 g wild venison mince
• 15 ml rapeseed oil
• 2 garlic cloves, finely grated
• 15 g fresh ginger, finely grated
• 25 ml reduced-salt soy sauce
• 15 g gochujang chilli paste
• 10 g honey
• 50 ml water
• 10 ml toasted sesame oil
• 2 little gem lettuces, leaves separated and washed
• 150 g carrot, cut into fine matchsticks
• 150 g cucumber, cut into fine matchsticks
• 3 spring onions, finely sliced
• 10 g sesame seeds
• 15 ml rice vinegar

Method

1. 1

   Prepare the lettuce, carrot, cucumber and spring onions on a clean board and refrigerate. Mix the soy sauce, gochujang, honey and water in a small bowl.

2. 2

   Heat the rapeseed oil in a wide pan. Add the mince and fry for 8–10 minutes, breaking it into small pieces so it cooks evenly.

3. 3

   Stir in the garlic and ginger for 1 minute. Add the mixed sauce and simmer for 5–6 minutes, stirring until it coats the mince rather than pools in the pan.

4. 4

   Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes. Stir in the sesame oil once the meat is cooked. Keep the pan hot while you arrange the chilled vegetables.

5. 5

   Toss the carrot and cucumber with the rice vinegar. Put the lettuce cups on plates and spoon in the hot mince.

6. 6

   Add the carrot, cucumber, spring onion and sesame seeds. Serve immediately, with extra lettuce alongside.