Pic of Venison stir-fry

Venison stir-fry

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Meat mains

Venison stir-fry

Main Serves 4 40 min
This success of this recipe lies in the quick, Asian-style marinade. Chop up the rest of your veg while the meat soaks up the gingery spice and salty soy sauce, them sizzle everything together for a flavourful and easy dinner. Serve over rice or noodles, with a generous topping of fresh coriander, toasted nuts and lime juice.


  • 2 garlic cloves, crushed
  • 2 tsp crushed coriander seeds
  • 1cm fresh ginger, grated
  • 2 tbsp dark soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 small red onion, finely diced
  • 400g venison stir fry
  • 1 tbsp sunflower oil
  • 8 spring onions, cut into 1cm lengths
  • 1 stick celery, thinly sliced
  • 1 carrot, sliced into batons
  • 100g green beans, sliced in half
  • 3 tbsp fresh coriander, chopped
  • 3 tbsp cashews or peanuts, lightly toasted
  • 1 lime, cut into wedges


Prep time: 30 min
Cooking time: 10 min
  • Step 1

    Mix together the garlic, coriander, ginger, soy and chilli sauces, and the red onion. Add the venison and marinate for 30 minutes. Drain well, saving the marinade.
  • Step 2

    Heat a frying pan or wok to a high heat. Stir fry the venison for 2-3 minutes.
  • Step 3

    Remove from the pan and replace with the spring onions, celery, carrot, green beans and marinade juices. Fry until starting to soften.
  • Step 4

    Just before serving, return the meat to the pan and toss to combine.
  • Step 5

    Serve sprinkled with fresh coriander and nuts, with a lime wedge.

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