Venison cooked in spiced fond Kikkoman soy sauce, sweet potato dumplings, kohlrabi, sesame

Kikkoman UK

Kikkoman UK

Premium Supplier 14th June 2017
Kikkoman UK

Kikkoman UK

Premium Supplier

Venison cooked in spiced fond Kikkoman soy sauce, sweet potato dumplings, kohlrabi, sesame

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Venison cooked in spiced fond Kikkoman soy sauce, sweet potato dumplings, kohlrabi, sesame recipe a try for yourself?


  • Spice fond venison:
  • 170g venison per portion
  • 1ltr Ketjap manis
  • 300ml Soy sauce
  • 1tbsp Chinese 5-spice
  • 2 cinnamon stick
  • 5 star anise
  • 2tbsp Szechuan peppercorns
  • 2 oranges zested
  • 100g brown sugar
  • Sweet potato dumpling:
  • 135g sweet potato peeled and diced
  • 75g wheat starch
  • 65g diced butter
  • 1g pepper
  • 6g salt
  • 6g sugar
  • 2g baking powder
  • 28g parmesan
  • Kohlrabi ecrase:
  • 1 kohlrabi
  • Truffle oil
  • Salt/pepper
  • 250g milk
  • 250g butter
  • Jus:
  • 500ml venison stock
  • Spice fond Kikkoman soy sauce
  • Sesame crisp:
  • 1kg sugar
  • 1kg glucose
  • 100ml soy sauce
  • Sesame seeds


Spice fond venison:
Combine all ingredients, warm and leave to infuse. When cooled pass through muslin cloth.
Put into sous vide bag along with the loin of venison and cook in the water bath at 52°C for 1 hour.
Sweet potato dumpling:
Boil the sweet potato until tender, drain well and return to the pan to expel some of the moisture.
Pass the potato through a fine drum sieve then mix the other ingredients in whilst it’s still hot. Once well combined use a tbsp to get nice shaped dumplings which can be placed on parchment until frying. Fry at 180°c until golden brown place on a draining cloth and serve.
Kohlrabi ecrase:
Peel the kohlrabi and slice into discs. Blanch in equal amounts of milk and butter. Roughly chop and put into a pan with some truffle oil, salt and pepper.
Reduce the stock to the right consistency add the spice fond before serving.
Sesame crisp:
Combine all the ingredients. Bring to 150°C allow to cool, smash and blitz it thermo until a fine powder. Sieved the mix on a silicon mat and place in oven at 160°C until it had dissolved, sprinkle the sesame seeds over and put a few more layers of sugar melted in oven each time, allow to cool break in shards.

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