Wild Venison Stir-fry

A boisterous combo that's ready in a flash. Crack that pepper fresh, and don't skimp on it.

Ingredients (serves four)

400g Venison backstrap or other boneless cuts (e.g. topside, silverside, girello etc)

12g PRB light soy sauce

Pinch of Black pepper

2g Sugar

8g Shaoxing wine

2g Sesame oil

Pinch of Salt

50g Chicken stock

Egg white from one egg

3g Potato flour

3g Oil

To prepare stir-fry:

33g Onion, coarsely sliced lengthways

150g Potato

3g Garlic

60g Capsicum, de-seeded, cut into bite size pieces

8g Spring onion top, cut into 3cm batons

20g Spring onion bottom, cut into 3cm batons

½ tsp Sugar

½ tsp Salt

½ tsp Black Pepper

½ tsp Sesame oil

1 tsp Oyster sauce

1 tsp Knorr seasoning sauce

1 tsp PRB light soy sauce

1 tbsp Shaoxing wine

1 tsp, toasted White sesame

How to make it

Peel potatoes, and rinse under water. Fill a medium sized pot with water and a tablespoon salt. Bring to the boil, reduce to a simmer for 10 minutes. Drain well and set aside to cool.
Prepare Discovered venison legset. We like this cut because it has some fat and sinew running through it, which gives good flavour and texture - don’t trim the fat or sinew off at all. Thinly slice venison against the grain of the meat.
Mix the sliced venison with all the marinade ingredients except the potato starch and the oil and agitate the meat until it has absorbed all the liquid. Once the liquid is absorbed, mix in the starch, and finally the oil. Set aside. Whatever you don’t use, you can keep in the fridge for a couple of days.
Assemble your veggies for the stir fry. The capsicum (red pepper), spring onion (scallion) whites,and sliced brown onion can all go into a small bowl together. Keep the garlic, the potatoes, and the venison separate.
Now, the fun part. Have your wok or frying pan warmed and ready. Carefully deep-fry your potatoes in oil at 180 degrees, (you can use your wok, a pot of oil, or a deep-fryer). The aim of frying the potatoes is not for crispiness, but rather to caramelise them into a lovely golden brown. Once this hue is achieved, remove potatoes and set aside.
Put your wok or frying pan on the heat. Add a tablespoon of oil and once it is hot, but not smoking, add your venison. Try to spread the venison apart so that all the meat is getting seared evenly. Flip the meat and sear the other side ensuring you are not overcooking your venison. Remove from the pan or wok immediately to prevent overcooking and set aside.
Add a touch more oil to your wok or pan if required, add the garlic and sautee for but a moment. Add the onion, spring onion whites, and capsicum to the pan at the same time as a tablespoon of stock and stir-fry for a moment. Deglaze with you shaoxing wine.
Add the potato and venison into the wok and stir-fry to incorporate.
Add your seasonings and the spring onion greens and give it a good toss.
Have a quick taste to check the seasoning and if you are happy place your stir-fry into a serving dish. Garnish with the roast sesame seeds, coriander, and another sprinkle of freshly cracked black pepper.
Serve with rice and enjoy!