Stir Fried Venison with orange and pistachio
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
- 300 g flat green beans halved
- 200 g mushrooms sliced
- 2 bunches of bokchoy leaves washed and separated
- 1 handful of coriander leaves and root
- 8 leaves Vietnamese mint chopped
- 50 g shelled pistachios dry roasted
- 600 g 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.
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