Hoisin stir-fried venison

Replace the snow peas with blanched asparagus or a cup of thinly sliced kale, if preferred.

Marinated steak

2 tsp	Water
1 tsp	Cornflour
1 tsp	Soy sauce
1 tsp	Rice wine vinegar
220 g	Venison steak (Main)

Sauce

2 Tbsp	Hoisin sauce (Main)
2 tsp	Water
2 tsp	Soy sauce
½ tsp	Sesame oil

Stir-fry

1 Tbsp	Rice bran oil
1 knob	Ginger, about 2.5cm, finely sliced
2 cloves	Garlic, crushed
1 cup	Snow peas, sliced

Directions

1. To make the marinade, combine the water, cornflour, soy sauce and vinegar in a bowl. Thinly slice the venison and marinate in the mixture for at least 30 minutes.
2. Combine the ingredients for the sauce. Place aside.
3. When ready to stir-fry, heat the oil in a large wok or heavy frying pan. Add the ginger and garlic and stir-fry on high for 10 seconds. Add the venison and stir-fry for 30 seconds. Add the snow peas and continue stir-frying for 1 minute. Add the sauce and heat through, stirring until thick. Serve immediately with rice or noodles.

More venison recipes from Jan

• Chunky venison chilli
• Parsley, sage, rosemary and thyme roasted venison