Traditional country pursuits reimagined for the modern world
This dish actually evolved from a method used by Genghis Khan’s army. They were constantly on the move and had to eat quickly, so they would boil a large pot of stock and each soldier would gather round and dip small pieces of meat or vegetables into the boiling pot until they were cooked.
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1 muntjac loin fillet, cleaned of all sinew
For the cooking broth:
175ml soy sauce
350ml chicken stock
For the sesame sauce:
200g Japanese sesame paste (Goma) or any good quality, thick Tahina
25g soy sauce
60g rice vinegar
Note: Only use the loin of the muntjac. A very sharp knife is also needed to cut the meat into thin slices.
1. Place cleaned muntjac loin in freezer for 20 mins – this will allow it to become firmer and easier to make thin slices.
2. Using a sharp knife, slice 2mm thick slices at a 45 degree angle, starting with the knife heel on the meat, drawing it towards you in one motion. (Do not cut in a see saw motion.)
3. Dress the slices on a plate so as to make them easy to pick up with chopsticks or a fork.
4. Whisk all ingredients for the sesame sauce together until smooth.
5. Bring the cooking broth to a boil in a shallow pan and turn the heat down to a slight simmer.
6. Gather your troops, soldiers, shooters or whoever around the boiling pot and let each one dip a piece of muntjac into the boiling stock for about six seconds, then place into the sesame sauce and consume!
Traditional country persuits reimagined for the modern world
This dish is great for elevenses and is very simple. Here we use pheasant, but it works with any gamebird breast.
For the global hunting community, carnivore diet proponents are unlikely to provide a useful ally, but game meat could play a very important role as meat-eaters endeavour to balance our impact on the planet.
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