Recipe: Soy, ginger & garlic farm-raised NZ venison skewers

Give something new a go!

It's easy to get stuck in a pattern of serving up the same old menu to the kids day-in, day-out.

Give something new a go these school holidays and get the children involved with this easy recipe for delicious soy, ginger and garlic marinated venison skewers.

Farm-raised New Zealand venison is a great alternative to beef and lamb: it's higher in iron and protein to keep kids strong.

It's also lower in saturated and total fat than red meat.

Available in pre-cut stir-fry portions, it's easy to get the youngsters involved in marinating the meat and threading it on to skewers.

Plus the kids will love farm-raised venison's delicate meaty flavour.

Ingredients:

Serves 4; Prep time: 15 minutes plus 20 minutes to marinade the meat; Cook time: 2 minutes

400g venison stir-fry

Bamboo skewers, soaked in water for 20 minutes

1 bunch fresh spring onions - cut into 2 cm lengths (white section only)

Marinade:

1 cup light soy sauce

1 tsp grated fresh ginger root

2 cloves crushed garlic

1 tsp cracked black pepper

1 tsp sesame oil

To serve:

2 cups jasmine rice, cooked

Fresh seasonal vegetables such as cucumber, sprouts, spring onions or bok choy

Method:

Thread the venison pieces onto pre-soaked bamboo skewers with a piece of spring onion either end.

Place onto a flat dish.

Mix marinade ingredients together and pour over the skewers.

Leave the skewers to marinate for 20 minutes.

Remove the venison skewers from the marinade, reserving the remaining liquid to use later.

Heat a pan on high and fry the venison in a very hot pan for one minute each side.

Serve immediately on a bed of rice with your favourite vegetables and the remaining marinade poured over the top.