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Venison With Winter Vegetables

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  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)

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: 
Stir Fried

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1725 Calories from Fat 430

% Daily Value*

Total Fat 49 g74.8%

Saturated Fat 8.4 g41.9%

Trans Fat 0 g

Cholesterol 452.9 mg151%

Sodium 6009.7 mg250.4%

Total Carbohydrates 83 g27.6%

Dietary Fiber 14.1 g56.2%

Sugars 28.6 g

Protein 233 g466%

Vitamin A 632.2% Vitamin C 71.9%

Calcium 19.3% Iron 14.5%

*Based on a 2000 Calorie diet

Venison With Winter Vegetables Recipe