Venison Stir Fry
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.
- Prep Time: 15 minutes
- Cook time: 4.5 hours
- Serves: 4 people
- 400g venison haunch steak or venison loin steak
- 4 tbsp soy sauce
- 3 tbsp vegetable oil
- 2 baby pak choi, leaves separated
- 200g bean sprouts
- 2 garlic cloves, peeled and crushed
- ½ inch piece fresh ginger, peeled and finely grated
- 1 small crushed dried red chilli
- 1 (400g) packet ready cooked noodles
- 4 spring onions, finely sliced
- 50g roasted peanuts, chopped
- Thinly slice the venison steaks, across the grain. Place in a bowl with the soy sauce. Stir well. Set aside to marinate for 30 minutes.
- Heat 1 tbsp oil in a wok or large heavy based frying pan. Add the venison and stir fry for 2-3 mins until just cooked through. Transfer to a plate with a slotted spoon.
- Add the remaining oil to the pan. Add the pak choi, bean sprouts, garlic, ginger and chilli. Stir fry for 2-3 mins. Return the venison to the pan with the noodles and spring onions. Toss together for 2-3 minutes until heated through.
- Scatter with the peanuts and serve.
Thank you to Game-to-eat for sharing this recipe with us.
I love a regular beef chilli, but this venison version is something else! Using a combination of diced haunch and venison mince gives the dish a real depth of flavour and a great texture.
Venison Sausages with Roasted Garlic Mash
Suffolk bangers & mash! Hillfarm produce their rapeseed oil just a few miles up the road from us in Suffolk and it makes the best mashed potato - the perfect partner to our venison sausages
Sausage & Bean Casserole
This one-pot sausage casserole recipe can be made with either venison or wild boar sausages and your favourite bean. It is a simple and tasty dish, with fennel seeds providing additional flavour.