Venison in Black Bean Sauce
Serves
4
Prep Time
20 mins
Cook Time
15 mins
Serves
4
Prep Time
20 mins
Cook Time
15 mins
Unleash the wild flavours of this Black Bean Venison Stir-Fry that will tantalise your taste buds with every bite. Follow our untamed steps to create a mouthwatering dish that celebrates the essence of hearty and wholesome ingredients.
Ingredients
| Ingredients | |
| x 2 | Venison steaks, sliced |
| 1 tbsp | Cornflour |
| 2 tbsp | Sesame oil |
| 1 large | Onion, cut into thin wedges |
| 1 | Red pepper, deseeded and sliced |
| 1 | Green pepper, deseeded and sliced |
| 2 | Garlic cloves, crushed |
| 1 thumb-sized piece | Ginger, peeled & grated |
| 1-2 | Red chillies, finely chopped |
| 5 tbsp | Black bean sauce |
| 1 tbsp | Rice wine vinegar |
| 2 tsp | Sugar |
| To serve | Sticky rice |
| To serve | Coriander leaves |
removing the excess fat from the steaks, this is usually minimal with venison. Slice the steak into 1cm-thick strips. Toss these strips with cornflour and generous seasoning, setting the stage for a flavour-packed experience.
in a large frying pan or wok, turning the heat to maximum. Add the steak strips, moving them round in the pan for 3 mins until they are browned all over. Use a slotted spoon to transfer the beautifully seared strips to a waiting plate.
and peppers, letting them sizzle for 6-7 mins until they begin to soften. Introduce the garlic, ginger, and chilli to the mix, allowing their aromatic notes to combine for another minute.
seared venison, binding everything with a wild concoction of black bean sauce, rice wine vinegar, sugar, and a splash of water. Let the flavours mingle before removing the pan from the heat.
by serving this wild stir-fry in deep bowls, accompanied by mounds of sticky rice. Crown your creation with fresh coriander and some more chilis, if you fancy, and prepare to embark on a journey of flavours that will leave you craving the wild again and again.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |