Recipe - Grilled Saddle Of Venison

SAKE MARINATED BASS
One half cup Sake
One fourth cup Canola oil
2 tablespoon Thin soy sauce
2 tablespoon Minced ginger
2 tablespoon Sugar
1 tablespoon Coarsely ground black pepper
4 6ounce pieces of chilean
sea bass

SPICY CRAB SUSHI ROLLS
8 ounce Fresh lump crabmeat; picked
over
One half tablespoon Sambal
One fourth cup Chopped cilantro
1 tablespoon Chopped chives
1 tablespoon Honey
1 teaspoon White pepper
1 teaspoon Kosher salt
1 tablespoon Canola oil
4 Sheets nori
One half cup Cucumber; seeded, peeled,
and julienned
Water for sealing sushi
MANGO BROWN BUTTER
VINAIGRETTE:
4 ounce Butter (up to 6)
One half cup Freshly squeezed orange
juice
One fourth cup Freshly squeezed lime juice
2 tablespoon Dijon mustard
1 Shallot; peeled
1 cup Chopped mango
1 cup Julienned mango
One half pound Pea sprouts
1 tablespoon Toasted sesame seeds
1 tablespoon Pink peppercorns

GRILLED SAKE MARINATED BASS WITH SPICY CRAB SUSHI ROLLS, PEA SPROUT SALAD
AND MANGO BROWN BUTTER VINAIGRETTE In a bowl combine sake, oil, soy sauce,
ginger, sugar, and black pepper. Place bass in a shallow baking dish and
pour marinade over. Marinate for at least 3 hours or overnight. Preheat
grill or broiler. Grill or broil over high heat about 10 to 12 minutes,
depending on the thickness of the fish. It should be flaky with an oily
texture when done.

Spicy Crab Sushi Rolls: In a large bowl, mix crab, sambal, cilantro,
chives, honey, pepper, salt, and oil. Taste for seasoning. Lay out one
sheet of nori and spread with crab mixture. Place the cucumber on top of
the crab. Roll it tightly, dampen edge with water and seal. Set aside. Fill
and roll remaining nori sheets. Slice each roll into 3 pieces.

Mango Brown Butter Vinaigrette: In a small saucepan, warm butter over low
heat until it turns brown, about 15 to 20 minutes. In a blender, combine
orange juice, lime juice, mustard, shallot and chopped mango and blend
until smooth. When butter is browned, pour it in the blender, while
running, in a steady stream. Taste for seasoning. Transfer dressing to a
bowl and toss with the mango julienne.

In a bowl, toss the pea sprouts with a small amount of vinaigrette and
mound a small amount in the center of a large dinner plate. Place 3 pieces
of sushi around the salad. Lay the fish on top of the sushi and the
sprouts. Drizzle vinaigrette with the mango pieces around the plate.
Garnish with toasted sesame seeds and crushed pink peppercorns.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8935 Posted to MCRecipe Digest V1 #722 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997