Venison stir fry salad

Doug Sherring

Ingredients

1 cm	Oil
200 g	Venison, stir-fry (Main)
1 Tbsp	Crushed garlic
1 Tbsp	Fresh ginger, grated
1 cup	Snow peas, blanched
2 sticks	Asparagus spears, blanched
2	Spring carrots, peeled
½ cup	Courgettes, sliced
1 cm	Oil
1	Iceberg lettuce, crispy
1	Coriander, chopped
2 Tbsp	Mint, chopped
2	Spring onions, chopped
1 splash	Sesame oil
1 splash	Fish sauce
1 splash	Light soy sauce
1 to taste	Long red chilli, finely chopped

Directions

1. Marinate the stir fry-cut venison in a little oil mixed with crushed garlic and grated fresh ginger.
2. Blanch some snow peas and asparagus spears.
3. Ribbon some peeled carrots with a potato peeler. Slice some courgettes into long strips and marinate in a little oil.
4. Make a base of crispy iceberg lettuce, chopped coriander, mint and spring onion.
5. Quickly cook your meat and courgette strips on the barbecue or in a wok. You may need to put a piece of tinfoil over the grill unless you have a solid plate on the barbecue, or the meat slivers tend to fall through the grill and incinerate.
6. Top the salad with grilled courgettes and stir fry. Splash with a mix of sesame oil, fish sauce and light soy and if you like it hot, a finely chopped red chilli.