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Venison With Winter Vegetables

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Ingredients
  Medium dry sherry 5 Tablespoon
  Dark soy sauce 5 Tablespoon
  Hoisin sauce 1 Tablespoon
  Plum sauce 1 Tablespoon
  Wine vinegar 1 Tablespoon
  Grated ginger 1 Tablespoon
  Venison cutlets 24 Ounce (4 Piece, 175 Gram Each)
  Stock/Water 1⁄2 Pint (300 Milliliter)
  Cornflour 2 Teaspoon
  Groundnut oil 3 Tablespoon
  Spring onions 4 , sliced
  Carrots 3 , cut into strips
  Parsnip 1 , cut into strips
  Celery sticks 2 , sliced diagonally
  Celery leaves 1 Tablespoon (To Garnish)
Directions

1. Mix the sherry, soy, hoisin and plum sauces, vinegar and ginger together, then rub well into the cutlets. Cover and marinate for at least 2 hours, preferably overnight. Drain, reserving the marinade.
2. Blend the marinade with the stock or water and cornflour; set aside.
3. Heat the oil in a wok, add the venison and cook for 1 minute on each side. Remove and set aside.
4. Add the vegetables to the wok and stir-fry for 2 minutes. Stir in the blended stock until thickened.
5. Return the cutlets to the wok, spoon over some of the sauce, cover and simmer for 15-20 minutes, turning once, until tender. Garnish with celery leaves to serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Stir Fried
Interest: 
Winter
Ingredient: 
Vegetable

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