This venison stir fry begins with a simple marinade that will tenderise and flavour your venison. It’s then stir-fried in sesame oil before adding the vegetables and wonderfully sweet/tangy Hoisin sauce.
It’s a simple, speedy dish and a great way to enjoy venison.
For the marinade
2 tbsp rice wine
4 tbsp light soy sauce
½ tbsp minced garlic
½ tbsp minced ginger
1 pack of Wild and Game venison stir fry strips (500g)
6 tbsp Hoisin sauce
2 carrots, finely chopped
A handful of sugar snap peas
100g sliced mushrooms
½ a red pepper, sliced
1 medium onion, sliced
To serve: Noodles
- Mix the marinade ingredients. Pour over the venison strips and leave in the fridge for 30 mins- 1 hour.
- Heat a couple of glugs of sesame oil in a wok. Drain the marinade off the venison then cook the venison for 2-3 minutes before adding the mushrooms.
- Cook for another minute then add the vegetables and stir until the venison is cooked through.
- Stir in the Hoisin sauce and serve with noodles.