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Liz's Venison and Vegetable Stir Fry     HT   MC  15mins
                                      Submitted by Liz Beard, Kent

Serves  1 Liz or 2 normal people   Hot  Meat  Game  Vegetables  Fruit  Spices   Main Course   Gluten Wheat Dairy Free  Eggless

1 Carrot, cut into matchsticks
¼  Savoy Cabbage, shredded
1tbsp Olive Oil
2 Garlic Cloves, crushed
½  Red Onion, chopped
1 Venison Steak, cut into thin strips
Juice of  ½  an Orange
½ teasp Mixed Spice


1. Put the carrot in a pan with just enough water to cover, bring to the boil, then add the cabbage and cover so that it steams on top of the carrot.

2. Meanwhile, heat the olive oil in a frying pan or wok until very hot, add the garlic, onion and venison and stir-fry until the venison is browned.


3. Add the orange juice and mixed spice, stir well and continue frying for another couple of minutes.

4. Add the carrot and cabbage to the venison and stir well.

Serve with rice or noodles and a dash of soy sauce (check ingredients for gluten).


More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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