Marinate the venison steaks overnight in the marinade ingredients.
Take the steaks out of the fridge and allow to come to room temperature. Place a heavy bottomed griddle pan on the heat and allow to get smoking hot.
Wash the pak choi in cold water and drain.
Cook the steaks on both sides for 2-3 minutes for rare and leave on a warm plate to rest for 6 minutes.
While the steaks are resting cook the pak choi: Heat a wok or frying pan to a medium heat and add some sesame oil, add ½ teaspoon of chopped garlic and ginger. Sweat this off for a minute being careful it doesn’t burn beacause it will go bitter. Add the pak choi and cook for a further minute or until tender.
Cook the noodles according to the packaging and drain. Once they have drained add salt and pepper, some sesame oil, chopped spring oinion and coriander.
Put the noodles and pak choi on a plate, slice the steak and serve on top with the dressing (if using).
Lean full-flavoured venison is braised slowly with duck or goose fat and wild boar bacon in this wild version of the classic French dish created by Hannah from Herbs and Wild. Surprisingly easy to make, it’s superb as a starter or lunch with sourdough toast.
Try this dish in late summer or autumn, when British plums are sweet and full of flavour. Poached with cinnamon, cloves and juniper berries, they’re a heavenly accompaniment to tasty and tender wild venison loin, along with crunchy walnuts and fresh green salad leaves.
If you love red meat but need to watch your weight or your cholesterol, this simple stir fry delivers big flavours while without the fat. Venison steaks are marinated in soy sauce for 30 minutes before cooking then need only 2 or 3 minutes in a hot wok.