Spicy venison with quick-pickled cucumber

Name: Spicy venison with quick-pickled cucumber
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: ¼ tsp caster sugar; 1 tbsp rice vinegar; ¼ cucumber (about 80g); 2 tbsp Korean-style BBQ Marinade & Dip; 135 g venison haunch steak; 1 tbsp vegetable oil; 125 g Veetee Basmati Rice; 2 tbsp kimchi

Pickled cucumber brings the tang.

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Low in saturated fatHigh protein

Serves1
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
PlusResting

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¼ tsp caster sugar
1 tbsp rice vinegar
¼ cucumber (about 80g)
2 tbsp Korean-style BBQ Marinade & Dip
135g venison haunch steak
1 tbsp vegetable oil
125g Veetee Basmati Rice
2 tbsp kimchi

In a bowl, stir the sugar and vinegar with a pinch of salt until it dissolves. Finely slice the cucumber and add to the vinegar mixture; set aside. Put the barbecue marinade in a separate bowl, add the venison and mix well to coat.
Heat the oil in a frying pan over a medium-high heat and cook the steak for 6-8 minutes, turning regularly, until cooked to your liking. Rest the meat for 5 minutes, then slice. Heat the rice according to pack instructions; tip into a serving bowl. Top with the steak, pickled cucumber and kimchi.