Wild Venison Stir-Fry
Ingredients
(4-6 servings)
2 x 400 g Alpine Deer Wild Venison Stir Fry (prepacked)
1 T sesame oil
100 ml soy sauce
50 ml mirin
50 ml fish sauce
1 t minced garlic
1 t minced ginger
2 capsicums, sliced
2 carrots, peeled and cut julienne style
1 leek, washed and sliced
2 medium red onions, thinly sliced
1/2 green cabbage, thinly sliced
Garnish
200 g fresh mung bean sprouts
2-3 spring onions, chopped
fresh coriander leaves, roughly chopped
1 t sesame seeds, lightly toasted
Method
Remove Venison Stir Fry (ready cut) from packs and pat dry with paper towels if needed.
Marinate Venison with sesame oil, soy sauce, garlic and ginger. Leave for 5-10 min.
Heat fry-pan or wok to a high heat. Add 1-2 T neutral oil or sesame oil, red onion, leeks and carrots. Stir-fry for 1-2 minutes then add the cabbage and capsicum, and cook until golden. Set aside.
In the same hot pan, add a dash more oil. Remove Venison from marinade and stir-fry very quickly, in small batches, moving frequently. If cooked all at once it will stew rather than fry.
Lower heat on pan, add marinade, all cooked Venison and cooked vegetables into pan and combine.
Top with garnish ingredients to serve with rice or noodles.
