Sweet & sour venison
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.