Buy Now, Pay Later with Afterpay & Zip
Buy what you want now. Make your first payment today and the rest over six weeks. And best of all, there are no additional fees if you pay on time.
Complete peace of mind when buying onlineSee Returns Policy
Join for free today and enjoy everyday Club discounts, earn reward points on every dollar you spend and gain access to exclusive member-only offers.Join the Club
With The Roar season upon us, there's plenty of venison going around and Kaelah's Wild Kai Kitchen is here with a recipe to help you put that meat to good use. These BBQ Korean Subs, also known as banh mi, make for a simple, flavour-packed meal using the "quick cook" cuts of the deer. Kaelah takes the classic meat and cheese sub and fancies it up using a tasty BBQ marinade, the sour and umami notes of kimchi, cheese, and a wicked spicy mayo. This is a great way to balance out the gamey flavour of rutting stag meat and makes for a welcome change to the traditional venison fry-up. Be sure to only use the quick cook cuts for this recipe such as the rump, back strap or tenderloin.
600-800g Venison rump/back strap, or tenderloin, thinly sliced
1/2 bottle Whitlock's Korean BBQ Style Marinade
2 Italian baguettes, cut in half and split
4 Tbsp Mayo
3 Tbsp Kewpie mayonnaise
1 Tbsp, Whitlocks Korean bbq marinade
1 tsp Gochujang (red chilli paste)
4 Cheddar slices, halved into triangles
1 cup Kimchi (adjust amount to taste)
1 red chilli, sliced
2 Spring onions, chopped
Bunch of coriander, chopped
Handful of sesame seeds
Slice venison into thin strips, thinner the better.
Into a bowl combine venison strips and Korean Marinade, set aside to marinate at room temperature for at least 30 mins.
For the spicy mayo, combine Kewpie, Korean BBQ Style Marinade and gochujang. Mix well and set aside.
Heat a heavy based pan to screaming hot, add a good swirl of olive oil, add in your marinated venison and cook for 3-4 mins or until the venison is browned on both sides. Remove and set aside.
Get the same pan used to cook your venison to a medium heat, spread the mayo on your halved baguettes and add them to your pan mayo side down to brown, this should only take a few minutes. Remove and set aside.
To assemble the subs, place cheddar on the base, venison, kimchi, spicy mayo, red chilli, spring onions, coriander and a sprinkle of sesame seeds. Carefully close the lid and enjoy immediately.
Kaelah James, aka Kaelah's Wild Kai Kitchen, is a New Zealand speafisher, huntress and incredible wild food cook. She's built up a following on Instagram by sharing her delicious recipes and she's now come on board as a Bushbuck ambassador and contributor to The Campfire blog. She will be sharing wild food and catch-and-cook recipes, as well as the stories behind hunting and gathering the kai.