Stir Fried Venison with orange and pistachio
Recipe Type: Mains
My very first experience of ‘paddock to plate’ means I have a freezer full of home kill venison. For my first dish I used some of the rump which I cut into lovely thin slices to top a stirfry. It was delicious with loads of flavour in the stirfry, but leaving the venison simple and able to speak for itself!
- 2 cloves garlic, crushed
- knob of ginger, sliced into batons
- 1 stalk lemon grass, crushed
- 4 srping onions, chopped
- 1 orange, peel grated
- 300g flat green beans, halved
- 200g mushrooms, sliced
- 2 bunches of bokchoy leaves, washed and separated
- 1 handful of coriander, leaves and root
- 8 leaves Vietnamese mint, chopped
- 50g shelled pistachios, dry roasted
- 600g Venison rump
- 2 Tbs Al Brown Orange and Chilli Oil
- Vegetable Oil for stirfrying
- Season the Venison slices with salt and pepper and sear them in a little vegetable oil, for 1 minute per side. Do this in batches and keep the heat at med/high as you want the meat to sear quickly and not to stew. If there is excess liquid in the pan, remove as you work your way through your batches.
- Using a pestle and mortar or a grinder, pound/mince the garlic, coriander roots, lemon grass, pistachios and chilli oil, to create a paste.
- Heat a little sunflower oil in a clean wok and add the nut paste. Cook gently for 2 minutes until you can smell the fragrance.
- Add the spring onion and ginger batons. Cook for a further 2 minutes.
- Add the beans and mushrooms – cook for a minute
- Add in the bok choy and cook for another two minutes. The beans should be crunchy but the bok choy leaves will be limp.
- Add in the fresh herbs and orange rind.
- Finally add in the venison and toss to reheat. Alternatively, plate the stirfry and position the venison slices on the top. Season again with cracked pepper and sea salt.