Recipe: Venison stir fry salad

By Grant Allen

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Venison stir fry salad. Photo / Doug Sherring
Venison stir fry salad. Photo / Doug Sherring

1 Marinate the stir fry-cut venison in a little oil mixed with crushed garlic and grated fresh ginger.

2 Blanch some snow peas and asparagus spears.

3 Ribbon some peeled carrots with a potato peeler. Slice some courgettes into long strips and marinate in a little oil.

4 Make a base of crispy iceberg lettuce, chopped coriander, mint and spring onion.

5 Quickly cook your meat and courgette strips on the barbecue or in a wok. You may need to put a piece of tinfoil over the grill unless you have a solid plate on the barbecue, or the meat slivers tend to fall through the grill and incinerate.

6 Top the salad with grilled courgettes and stir fry. Splash with a mix of sesame oil, fish sauce and light soy and if you like it hot, a finely chopped red chilli.

- Herald on Sunday

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