Barbecue Smoked Barking Deer With Gingery Sticky Rice Stuffed And A Jungle Stirfry
Author: Kiran Jethwa
Prep time:
Cook time:
Total time:
Ingredients
- For the Roasted Barking Deer:
- 1 Whole dressed barking deer (You can use any whole venison, or sheep/goat)
- 2 kg Ginger
- 1 kg Galangal
- 1 kg Lemon Grass
- 1kg Onions
- ½kg Garlic
- 200ml Soy Sauce
- 200ml Honey
- 50ml Sesame Oil
- Salt to taste
- Juice of 10 lemons
- For the rice:
- 4 Large Bamboo Stalks
- 400g Sticky Rice
- 200g Galangal
- For the Stir fry/Basting
- 1kg Jungle Ferns (You can use Fiddlehead Ferns or Asparagus)
- 2kg Palm Heart
- 1kg Bamboo Shoots
- 4 tbsp. Crushed Garlic
- 4 tbsp. Crushed Ginger
- 1 tbsp. Crushed Red Chilli
- 1 Bunch Fresh Coriander
- Salt to taste
- 100ml Soy Sauce
- For the Roasted Barking Deer:
- 1 Whole dressed barking deer (You can use any whole venison, or sheep/goat)
- 2 kg Ginger
- 1 kg Galangal
- 1 kg Lemon Grass
- 1kg Onions
- ½kg Garlic
- 200ml Soy Sauce
- 200ml Honey
- 50ml Sesame Oil
- Salt to taste
- Juice of 10 lemons
- For the rice:
- 4 Large Bamboo Stalks
- 400g Sticky Rice
- 200g Galangal
- For the Stir fry/Basting
- 1kg Jungle Ferns (You can use Fiddlehead Ferns or Asparagus)
- 2kg Palm Heart
- 1kg Bamboo Shoots
- 4 tbsp. Crushed Garlic
- 4 tbsp. Crushed Ginger
- 1 tbsp. Crushed Red Chilli
- 1 Bunch Fresh Coriander
- Salt to taste
- 100ml Soy Sauce
Instructions
- For the Barking deer basting:
- Blend the lemon grass, lemon juice, soy, chilli, ginger, galangal, garlic and onion into a paste.
- Add the honey, and sesame oil and season. This is your basting for the deer.
- To prepare the deer for slow roasting:
- Prepare your coals for cooking the deer. You want an even medium heat that can be maintained for up to 4-6 hours.
- Ask your butcher to “spatchcock” or splay the carcass so it is flat.
- Heavily season the meat with salt by rubbing it into the flesh on both sides.
- Rub the barking deer basting liberally all over the carcass.
- Place the meat on the grill and cook the barking deer for at least four hours on an even heat.
- The deer should be turned and basted every 15 minutes to allow the smoke to infuse into the meat for at least four hours. However precise cooking time will depend on the size of the carcass.
- Ensure that the undersides of the legs are exposed as these take the longest to cook.
- Once the meat has become a golden colour rub on a final baste. Take it off the grill and allow it to rest for 20 minutes.
- For the Sticky rice:
- Place sticky rice and chopped galangal in a bowl and soak for thirty to forty five minutes.
- Into bamboo stalks, add water until about three quarters full then stuff tightly with the now soaked sticky rice plugging the top with leaves (spinach works well)
- Place these over the coals and cook for 40 minutes turning regularly until the rice is cooked inside. Set aside ready to serve.
- For The Stir Fry:
- Cut the palm heart into finger size pieces.
- Rinse the chopped bamboo shoots thoroughly before boiling for half an hour. If you have pre-prepared bamboo shoots you can skip this stage.
- Into a heated wok, place chopped garlic, ginger, chilli and onions and flash fry till brown.
- Add the tops of the ferns and toss through thoroughly.
- Next, add the bamboo and finally the chopped palm heart.
- Lastly, add in some fresh chopped coriander and soy sauce.
- Season with some salt and set aside.
- Find a large banquet style table and get all your guests around it. Serve this magnificent feast carving and eating as you go. This is sharing, social food!
