Venison stir-fry with cashews and coriander

Greg Bowker

Ingredients

500 g	Diced venison, cut into strips (Main)
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 (Main)
2	Spring onions, thinly sliced
1 small bunch	Fresh coriander, roughly chopped
2 Tbsp	Cashew nuts, roughly chopped (Main)
1 tsp	Black sesame seeds

Directions

1. 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.
2. 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.
3. 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.
4. Dish into serving bowls and garnish with cashews and sesame seeds.

Another venison recipe from Delaney

• Baked venison meatballs