Low in fat, calories and cholesterol, Venison is jam-packed with vitamins and minerals and is one of the best dietary sources of iron.
Ingredients
| 1 | Lemon, zested and juiced |
| 125 g | Sour cream |
| 1 Tbsp | Dijon mustard |
| 400 g | Venison, stir-fry (Main) |
| 1 Tbsp | Flour |
| 2 tsp | Smoked paprika |
| 1 tsp | Turmeric |
| ½ tsp | Freshly ground black pepper |
| 1 Tbsp | Oil |
| 3 rashers | Bacon, chopped |
| 1 | Red onion, finely chopped |
| 5 | Mushrooms, finely sliced |
| 2 cloves | Garlic, crushed |
| 1 tsp | Ginger, grated |
| 1 knob | Butter |
| 4 servings | Noodles, cooked |
| 1 handful | Coriander, to garnish |
Directions
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.
