Menu
500g thin-cut venison strips
Thinly sliced red, orange and green pepper
Handful of spinach
3 spring onions
Serve with noodles of your choice (I choose medium egg noodles)
Sauce
3 tbsp sriracha
3 tbsp hoisin sauce
3 tbsp honey
4 garlic cloves, crushed
1 tsp rice wine vinegar
1 tbsp sesame oil
2 tbsp sweet chilli sauce
Add the venison strips to a hot pain with a small amount of oil. Once lightly browned, add in the peppers to soften. The add all the sauce ingredients and bring down to a medium heat. Finally, add the spinach and spring onions and leave for 1 – 2 minutes until the spinach has wilted and the sauce has thicken.
A quick and easy family favourite, perfect if you’re new to cooking with game, or introducing venison to someone trying it for the first time.
We’re very lucky to be able to stalk on the estate where we live, and I’m always keen to find new ways to use the meat. I’m by no means a chef – more of a “throw it all in and hope for the best” kind of cook – but that’s exactly why I love recipes like this.
In winter, venison usually finds its way into the slow cooker for a comforting stew, but as the weather (slightly) warms, it’s nice to have something a little lighter. If you’re ever worried about overcooking game and it becoming tough, this is a great place to start – you really can’t go wrong with thin, quickly pan-fried strips.
I hope you enjoy it as much as we do.
Rachel
