In this quick, popular family dish, Asian seasonings complement lean, farm-raised venison and a selection of seasonal vegetables.
Vension
| 1 Tbsp | Hoisin sauce |
| 400 g | Venison, farm-raised stir-fry (Main) |
| 1 Tbsp | Tamarind paste |
| 1 Tbsp | Sesame oil |
Sauce
| 2 Tbsp | Stock, meat stock or water (Main) |
| 1 Tbsp | Sweet soy sauce |
| 1 tsp | Cornflour |
Vegetables
| 2 Tbsp | Rice bran oil |
| 1 Tbsp | Fresh ginger, grated |
| 2 | Garlic cloves, thinly sliced |
| 200 g | Snow peas, ends trimmed, pods sliced (Main) |
| 1 | Red pepper, julienned |
| 1 | Yellow pepper, julienned |
| 1 | Spring onion, sliced |
| 1 | Chilli, seeded and sliced |
Directions
- Prepare all the ingredients before commencing cooking.
- Combine the sauce ingredients and stir well.
- Pat the venison dry. Combine the hoisin sauce, tamarind paste and sesame oil.
- Rub into the venison. Cover and marinate in the refrigerator for at least 30 minutes.
- Return the meat to room temperature before cooking.
- Heat 1 tbsp of the rice bran oil in a wok until hot. Stir-fry the ginger and garlic for 15 seconds.
- Add the snow peas and peppers and stir-fry for one to two minutes, until crisp-tender. Place to one side.
- Heat the remaining oil. Stir-fry the venison in batches for about one to two minutes each batch, until just cooked.
- Return the vegetables to the pan together with the chilli. Stir the sauce mixture then add to the wok, stirring until thickened and hot.
