Ingredients:

  • 2 carrots, julienned (120g)
  • 2 cups daikon radish, julienned (150g)
  • 1/2 cup rice vinegar (120ml)
  • 2 tbsp sugar (25g)
  • 1 tsp salt (6g)
  • 1/2 cup warm water (120ml)
  • 1 lb ground venison (450g)
  • 1 tbsp neutral oil (15ml)

Instructions:

  1. In a medium bowl, combine rice vinegar, sugar, salt, and warm water. Stir until the sugar and salt have completely dissolved.
  2. Add the julienned carrots and daikon to the brine and toss to coat thoroughly.
  3. Let the vegetables sit for at least 15 minutes while you prepare the rest of the meal.
  4. Place a skillet over medium-high heat and add the neutral oil, waiting until the oil shimmers.
  5. Add the ground venison to the pan and spread it across the surface to brown.