August 21, 2022

How to make Sweet & sour venison

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Sweet & sour venison

Ingredients

14

Steps

3

Serves

4

Cook Time

15-20 Min

Ingredients

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.

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