Venison with Ginger and Scallions

For the venison, cut the filet (or turkey meat) into 4-5 slices.

Peel ginger and grate finely. Rinse chile, cut in half, remove seeds, and cut into very small cubes. Mix ginger and chile with honey, soy sauce and rice wine. Pour over the meat and marinate at least 30 minutes.

Rinse the eggplant and cut into a total of 16 slices and salt lightly. Let stand for 10 minutes, then rinse with cold water and pat dry with paper towels.

Remove the meat from the marinade and place on wooden skewers alternating with the eggplant slices.

Heat the oil in a frying pan, add the sugar and caramelise slightly. Add the skewers to the pan and cook on all sides, turning until browned. Pour in remaining marinade and 200 ml (approximately 1 cup) broth. Cover and simmer over medium heat for about 30 minutes.

Rinse and trim the scallions and cut into rings. Set aside 4 tablespoons. 3 minutes before the end of the cooking time for the meat, check and add more broth if necessary and add the scallions.

Remove the skewers from the sauce, keep warm. For the sauce, add butter to the pan and season with oyster sauce. Spread on warmed plates, remove the meat and eggplant from the skewers and arrange top of the sauce. Garnish with scallions.