Wild venison stir-fry with tamarind chutney

Name: Wild venison stir-fry with tamarind chutney
Yield: 4
Ingredients: 2 cloves Garlic, diced; 2 Shallots, diced; 400 g Mixed vegetables, seasonal, e.g yellow peppers, courgettes, beetroot, all thinly sliced (Main); 400 g Venison, wild; 3 Tbsp Olive oil; ¾ cup Tamarind, chutney (Main)

for 4 people

Jan Bilton

Food writer and cookbook author.

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I used Jenny’s Medium Tamarind Chutney made on Waiheke Island and available at selected delis or wwwjwennyskitchen.co.nz. Premium Game’s wild venison stir-fry is melt-in-your mouth tender and is available online.

Ingredients

2 cloves	Garlic, diced
2	Shallots, diced
400 g	Mixed vegetables, seasonal, e.g yellow peppers, courgettes, beetroot, all thinly sliced (Main)
400 g	Venison, wild
3 Tbsp	Olive oil
¾ cup	Tamarind, chutney (Main)

Directions

Prepare the vegetables and place to one side. Pat the venison dry. Season with black pepper.
Heat a heavy frying pan or wok on high. Add 1 tablespoon of the oil, swirling it around the sides. Stir-fry the vegetables in batches, until crisp tender. Place to one side.
Heat more oil in the pan. Stir-fry the venison in batches until seared but still a little pink. Do not overcook. Return the vegetables to the pan. Quickly stir in the tamarind chutney.