Photo by Tamara West
Low in fat, calories and cholesterol, Venison is jam-packed with vitamins and minerals and is one of the best dietary sources of iron.
|1||Lemon, zested and juiced|
|125 g||Sour cream|
|1 Tbsp||Dijon mustard|
|400 g||Venison, stir-fry|
|2 tsp||Smoked paprika|
|½ tsp||Freshly ground black pepper|
|3 rashers||Bacon, chopped|
|1||Red onion, finely chopped|
|5||Mushrooms, finely sliced|
|2 cloves||Garlic, crushed|
|1 tsp||Ginger, grated|
|4 servings||Noodles, cooked|
|1 handful||Coriander, to garnish|
1 Mix the zest and juice of the lemon with sour cream and mustard. Set aside.
2 Chop venison stir-fry into even sized strips. Into a clean bag, place flour, smoked paprika, turmeric, and freshly ground black pepper. Add the venison and shake to dust it all over.
3 Heat oil in a frying pan. Add bacon, red onion, mushrooms, garlic cloves, and grated ginger. Cook slowly until the mixture is soft and fragrant. Remove from the pan and set aside. Add a knob of butter and when hot, add the meat and saute until browned, (3-5 minutes). Add the mushroom and sour cream mixtures and stir to combine. Season with salt and serve on top of noodles with a sprinkle of coriander.