1 cucumber, peeled, quartered lengthways and de-seeded

1 kohlrabi or mooli, peeled and quartered

1 ½ tsp salt

For the peanut sauce:

1 tbsp vegetable oil

2 shallots, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 tsp finely chopped fresh root ginger

½ tsp sea salt

½ cup smooth peanut butter

1/3 tsp chili powder

2 tsp Billington’s Dark Brown Molasses Sugar

1 tbsp lime juice

For the dressing:

1 tbsp Thai fish sauce

1 tbsp lime juice

1 tbsp rice or white wine vinegar

1 tbsp vegetable oil

1 level tbsp Billington’s  Milled Golden Cane Sugar

For the venison and garnish:

1 lb venison steak or fillet

Oil, Salt & Pepper

1 large red chili pepper, de-seeded and finely sliced

Cut both cucumber and kohlrabi/mooli into thin strips, place in a bowl and toss with the salt.  Leave for 30 minutes.

For the sauce, heat the oil and sweat the shallots, garlic and ginger until they begin to color.  Add the salt, 1 ¾ cups of water and the remaining sauce ingredients, except the lime juice, and work into a smooth sauce.  Simmer for 10 minutes, stirring frequently, and then add the lime juice.  Place in a bowl, cover and cool.

Combine the dressing ingredients in a small bowl and stir well.

Paint the venison with oil and season it.  Heat a griddle or iron frying pan and sear the venison for 1 – 1 ½ minutes each side.  Allow to cool for 10 minutes.

Transfer the salad vegetables to a sieve, rinse under the cold tap and pat dry on paper towels.  Toss in a bowl with the dressing to coat and they drain off any excess.  Cut the meat into 1 ½-inch strips.

To serve, divide the salad among four plates.  Arrange the venison in the center.  Spoon over some of the peanut sauce – be generous but you may not need it all.  Scatter over the sliced chili and sesame seeds to serve.