Chinese-style Venison & Vegetables

In this quick, popular family dish, Asian seasonings complement lean, farm-raised venison and a selection of seasonal vegetables.

Vension

1 Tbsp	Hoisin sauce
400 g	Venison, farm-raised stir-fry (Main)
1 Tbsp	Tamarind paste
1 Tbsp	Sesame oil

Sauce

2 Tbsp	Stock, meat stock or water (Main)
1 Tbsp	Sweet soy sauce
1 tsp	Cornflour

Vegetables

2 Tbsp	Rice bran oil
1 Tbsp	Fresh ginger, grated
2	Garlic cloves, thinly sliced
200 g	Snow peas, ends trimmed, pods sliced (Main)
1	Red pepper, julienned
1	Yellow pepper, julienned
1	Spring onion, sliced
1	Chilli, seeded and sliced

Directions

1. Prepare all the ingredients before commencing cooking.
2. Combine the sauce ingredients and stir well.
3. Pat the venison dry. Combine the hoisin sauce, tamarind paste and sesame oil.
4. Rub into the venison. Cover and marinate in the refrigerator for at least 30 minutes.
5. Return the meat to room temperature before cooking.
6. Heat 1 tbsp of the rice bran oil in a wok until hot. Stir-fry the ginger and garlic for 15 seconds.
7. Add the snow peas and peppers and stir-fry for one to two minutes, until crisp-tender. Place to one side.
8. Heat the remaining oil. Stir-fry the venison in batches for about one to two minutes each batch, until just cooked.
9. Return the vegetables to the pan together with the chilli. Stir the sauce mixture then add to the wok, stirring until thickened and hot.