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Venison Stir Fry

Serves 4

400g venison steaks
4 tbsp soy sauce
3 tbsp vegetable oil
2 baby pak choi, leaves seperated
200g bean sprouts
2 garlic cloves, peeled and crushed
Half inch piece fresh ginger, peeled and finely grated
1 small crushed dried red chili
1 (400g) packet ready cooked noodles
4 spring onions, finely sliced
50g roasted peanuts, chopped

  • Thinly slice the venison steaks, across the grain. Place in a bowl with the soy sauce. Stir well and set aside to marinade for 30 minutes.
  • Heat 1 tbsp in a wok or large heavy based frying pan.
  • Add the venison and stir fry it for 2-3 minutes until just cooked through. Remove the venison leaving the juices in the pan.
  • Add the remaining oil to the pan then add the pak choi, beansprouts, garlic, ginger and chili. Stir fry for 2-3 minutes.
  • Return the venison to the pan along with the noodles and spring onions and toss together for 2-3 minutes until heated through.
  • Scatter with the peanuts then serve.
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