Wild venison stir-fry with tamarind chutney
( SERVES 4 )
I used Jenny’s Medium Tamarind Chutney made on Waiheke Island and available at selected delis or wwwjwennyskitchen.co.nz. Premium Game’s wild venison stir-fry is melt-in-your mouth tender and is available online.
- Prepare the vegetables and place to one side. Pat the venison dry. Season with black pepper.
- Heat a heavy frying pan or wok on high. Add 1 tablespoon of the oil, swirling it around the sides. Stir-fry the vegetables in batches, until crisp tender. Place to one side.
- Heat more oil in the pan. Stir-fry the venison in batches until seared but still a little pink. Do not overcook. Return the vegetables to the pan. Quickly stir in the tamarind chutney.