Meat mains
Venison stir-fry
This success of this recipe lies in the quick, Asian-style marinade. Chop up the rest of your veg while the meat soaks up the gingery spice and salty soy sauce, then sizzle everything together for a flavourful and easy dinner. Serve over rice or noodles, with a generous topping of fresh coriander, toasted nuts and lime juice.
Ingredients
- 2 garlic cloves, crushed
- 2 tsp crushed coriander seeds
- 1cm fresh ginger, grated
- 2 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 1 small red onion, finely diced
- 400g venison stir fry
- 1 tbsp sunflower oil
- 8 spring onions, cut into 1cm lengths
- 1 stick celery, thinly sliced
- 1 carrot, sliced into batons
- 100g green beans, sliced in half
- 3 tbsp fresh coriander, chopped
- 3 tbsp cashews or peanuts, lightly toasted
- 1 lime, cut into wedges
Method
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Step 1
Mix together the garlic, coriander, ginger, soy and chilli sauces, and the red onion. Add the venison and marinate for 30 minutes. Drain well, saving the marinade.
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Step 2
Heat a frying pan or wok to a high heat. Stir fry the venison for 2-3 minutes.
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Step 3
Remove from the pan and replace with the spring onions, celery, carrot, green beans and marinade juices. Fry until starting to soften.
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Step 4
Just before serving, return the meat to the pan and toss to combine.
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Step 5
Serve sprinkled with fresh coriander and nuts, with a lime wedge.
