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.
Venison Rillettes on Sourdough
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.
Spiced Plum and Venison Salad
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.