VENISON STIR-FRY

A fast, flavour-packed venison stir-fry that’s perfect for weeknights at home or quick camp cooking. Simple ingredients, big punch, and works with whatever fresh veggies you’ve got on hand.

Thanks to Trish Muscat for sending this recipe:

INGREDIENTS

• 500g venison, cut into 1cm strips

• 2 tbsp peanut oil

• 1 large red or brown onion, sliced

• 2 cloves garlic, finely chopped

• 1 red capsicum, sliced into strips

• 1 bunch broccolini, heads removed

• 350g baby corn spears (fresh or canned)

• 350g snow peas

• 2 tbsp oyster sauce

• 2 tbsp soy sauce

Optional additions: carrot, bean shoots, bok choy, or any favourite stir-fry veg.

METHOD

1. Heat the wok until very hot. Add ¼ of the peanut oil and stir-fry the venison in batches until browned but still slightly pink. Do not overcook. Remove and set aside.

2. Add another ¼ of the peanut oil to the wok. Stir-fry the onion until softened, then add the capsicum, broccolini and snow peas. Cook for 2 minutes.

3. Add the baby corn spears and another ¼ of the peanut oil. Stir well. Return the venison to the wok with the garlic and cook until fragrant.

4. Combine oyster sauce and soy sauce, pour into the wok, and toss to coat. Stir-fry until everything is evenly glazed.

5. Serve with steamed rice or Hokkien noodles (do not mix the rice or noodles in the wok). Just serve rice or noodles on a plate and place the stir-fry on top.

** For an extra kick, top with thinly sliced fresh chillies and sesame seeds.