Indian-Style Venison Stir-Fry Recipe

About this recipe

A flavorful Indian-inspired venison stir-fry with vibrant vegetables and a savory soy-based sauce, perfect for a quick and satisfying dinner.

Ingredients

• 250G Hampshire Game Venison Stir Fry Strips
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cooks & Co Sliced Mushrooms
• 1 stick Organic Celery Stick
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• - Knorr Stock Pot Vegetable
• 500 Ml Lee Kum Kee Double Deluxe Soy, 500Ml
• - Ktc Vegetable Oil
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Early in the day, slice the venison steak into 1/8-inch strips and set aside.
2. 2. Wash and prepare all vegetables: dice the green peppers, slice the mushrooms, chop the celery, and cut the tomatoes into small pieces.
3. 3. In a small bowl, mix 1 cup stock with 2 tbsp soy sauce until combined and set aside.
4. 4. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the venison strips and stir-fry for 3-4 minutes until browned and cooked through. Remove and set aside.
5. 5. In the same skillet, add the green peppers, mushrooms, celery, and onions. Stir-fry for 5 minutes until the vegetables are tender but still crisp.
6. 6. Add the tomatoes to the skillet and cook for another 2 minutes.
7. 7. Return the cooked venison to the skillet. Pour in the stock-soy sauce mixture. Stir well and cook for 2-3 minutes until the sauce coats the ingredients.
8. 8. Serve hot with steamed rice or noodles for a complete meal.