Spicy venison with quick-pickled cucumber

In a bowl, stir the sugar and vinegar together with a pinch of salt until dissolved. Finely slice the cucumber, add to the vinegar mix, then set aside. Put the barbecue marinade into a separate bowl, add the venison and mix well to coat.

Heat the oil in a large frying pan on medium-high and cook the steaks for 6-8 minutes, turning regularly, until browned all over and cooked to your liking. Rest the meat for 5 minutes, then slice against the grain. Heat the rice according to pack instructions, then divide between 2 serving bowls. Serve with the steak, pickled cucumber, kimchi and pour any resting juices over the meat.