Venison stir fry
By: Claire Macdonald From: Seasonally Scottish
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- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 6
Sizzle up this venison stir-fry from Claire Macdonald for a quick and tasty stress-free supper
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Ingredients
- 3 tbsp extra virgin Olive oil
- 1kg venison fillets, sliced into strips
- 2 red Peppers, sliced into strips
- 12 Spring onions, shredded
- 1 tsp finely grated Ginger
- 2 fat cloves Garlic, finely chopped
- 1/2 tsp dried red chilli flakes
- 1 tbsp Sesame oil
- 2 tbsp dark Soy sauce
- 3-4 tbsp chopped Coriander
- Basmati rice, to serve
Method
1. Heat the olive oil in a wok or a large frying pan over a high heat. Cook the venison fillet strips, in batches, for 3-4 minutes. As they brown, scoop them into a warmed bowl.2. When all the meat is browned, reduce the heat slightly, and add the peppers, spring onions, ginger and garlic. Stir-fry for 2-3 minutes, until the pepper softens.
3. Stir in the chilli, sesame oil, soy sauce and coriander. Return the venison strips to the wok and continue to cook for a further minute.
4. Serve on warmed plates with basmati rice.
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