Venison stir-fry with cashews and coriander
Photo by Greg Bowker
|500 g||Diced venison, cut into strips|
|1 Tbsp||Soy sauce|
|1 Tbsp||Sesame oil, plus extra for cooking|
|1 Tbsp||Rice wine vinegar|
|1||Garlic clove, crushed|
|1||Red chilli, deseeded and sliced|
|1 head||Broccoli, cut into florets and chunks|
|2||Spring onions, thinly sliced|
|1 small bunch||Fresh coriander, roughly chopped|
|2 Tbsp||Cashew nuts, roughly chopped|
|1 tsp||Black sesame seeds|
- Cut the venison into strips. In a medium bowl, combine the soy sauce, sesame oil, vinegar, and garlic. Whisk together, then add the venison, and leave to marinate for about 20 minutes.
- When ready to cook, heat a small drizzle of sesame oil in a frying pan, to medium-high heat. Rinse the broccolli and cook with the spring onion and chilli for about 1-2 minutes, then set aside.
- Depending on the size of your frying pan, you may need to cook the venison in batches. Cook the venison about 3-4 minutes, tossing with tongs as you cook. You want a slightly crisp edge and soft in the middle. Return all the venison and the broccolli mix to the pan and toss together, heating through for about a minute.
- Dish into serving bowls and garnish with cashews and sesame seeds.
Another venison recipe from Delaney