Sweet & sour venison







Cook Time

15-20 Min


  • 1 tablespoon vegetable oil
  • 350g/12oz venison steak, cut into thin strips
  • 1 garlic clove, crushed
  • 2.5cm/1in piece of fresh root ginger, finely chopped
  • 1 bunch of spring onions, trimmed and cut into 2.5cm/1in pieces
  • 1 red pepper, halved, seeded and cut into 2.5cm/1in pieces
  • 100g/4oz mangetout, topped and tailed
  • 100g/4oz baby sweetcorn
  • 3 tablespoons light soy sauce, plus extra for serving
  • 1 tablespoon white wine vinegar
  • 2 tablespoons dry sherry
  • 2 teaspoons clear honey
  • 225g/8oz canned pineapple pieces in natural juice, drained
  • 25g/1oz beansprouts
  • Heat the oil in a large frying pan or wok until hot, and stir-fry the venison, garlic and ginger for 5 minutes.
  • Add the spring onion, red pepper, mangetout and baby sweetcorn to the pan, then add the 3 tablespoons soy sauce and the vinegar, sherry and honey. Stir-fry for a further 5 minutes, keeping the heat high.
  • Carefully stir in the pineapple and beansprouts, and cook for a further 1–2 minutes to heat through. Serve hot.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}