Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cook 150 grams of pearl barley according to package directions, typically simmering in 3 cups of water for 25-30 minutes until tender, then drain and set aside.

2. 2

   Cut 450 grams of venison loin into 1-inch pieces, season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

3. 3

   Heat 1 tablespoon of Scottish rapeseed oil in a large wok over high heat until shimmering, then add the seasoned venison and stir-fry for 3-4 minutes until browned, then remove the venison from the wok and set aside.

4. 4

   Add the remaining 1 tablespoon of Scottish rapeseed oil to the wok, then add 200 grams of julienned swede, 2 large julienned carrots, and 1 large thinly sliced leek, stir-fry for 5-7 minutes until the vegetables are tender-crisp.

5. 5

   Stir in 1 tablespoon of grated fresh ginger and 2 minced cloves of garlic into the vegetables and cook for 1 minute until fragrant.

6. 6

   In a small bowl, whisk together 2 tablespoons of gochujang, 3 tablespoons of single malt Scotch whisky, 1 tablespoon of honey, and 1 tablespoon of soy sauce to create the sauce.

7. 7

   Return the browned venison to the wok with the vegetables, pour the gochujang-whisky sauce over the mixture, and toss everything together for 2 minutes until the venison is cooked through and coated in the sauce.

8. 8

   Serve the Caledonian Blaze Wok Toss immediately over the cooked 150 grams of pearl barley and garnish with 2 tablespoons of chopped fresh parsley.