350 gm pack Venison Stir-fry
50mls olive oil
2 bok choy cut in half
100 gm beans, trim
1 courgette, slice
¼ red peppers deseed & slice
¼ green peppers, deseed & slice
100gm broccoli, cut into buds
50ml vegetable stock
100ml oyster sauce
25 ml light soy sauce
Clean & prepare vegetables. Heat wok & add oil. Add the vegetables and toss for 30 seconds.
Now add the stock & continue to cook for another 30 seconds. Add the oyster sauce & continue to toss until well mixed.
Add oil to wok & heat until almost smoking.
Add venison & toss quickly.
Once seared add to the vegetables & serve immediately.
600grams Venison Stir-fry Pieces
4 x Lime Kaffir Leaves
1 x Telegraph Cucumber
4x Tbsp Mint Leaves
4x Tbsp Coriander
1x Medium Red Onion
4x Zest of Lemon
4x Tbsp Sweet Chili Sauce
½ Cup White Wine Vinegar
4 Tsp Brown Sugar
Sauté off Venison till just cooked. Set aside. Finally shred lime kaffir leaves. Slice cucumber in half length wise and remove seeds and slice in 2 mm slices. Mix with the mint, coriander, red onion and lemon zest.
Mix all dressing ingredients together in a bowl. Add the venison to the salad, pour over the dressing and then leave to sit for approximately10 minutes. Arrange in the centre of plates, garnish with Vietnamese mint leaves.
360 g Woodburn Venison stir fry
1 tbsp Mexican spice rub or Cajun spice rub
1 -2 tbsp vegetable oil
3 soft shell tortillas
1 red capsicum
1 yellow capsicum
1 large red onion
1 hot chilli, seeded
½ cup of spicy mexican style tomato salsa
100g tasty cheddar cheese, grated
Cook for 2-3 mins on a very hot pan or hot plate with half the oil, remove from heat and cook vegetables with remaining oil. Assemble quesadilla – combine half venison and vegetables, layer on one tortilla and cover with cheese. Finish with a tortilla and repeat. Place in a hot oven or on a BBQ with a closed lid and cook for 3 mins. Slice all vegetables into long thin pieces, dust venison with spice rub and stand for 15 mins.
Cut quesadilla into quarters and serve with guacamole.
350g Woodburn Stirfry
3 x limes/lemons
1 x tbsp raw sugar
Coriander (1 x small bunch)
Peanut oil ½ tsp fish sauce
½ tbsp light soy sauce
1/4 cup of roasted peanuts (corsley chopped)
Mint ( 1 x small bunch)
2 x shallots/spring onions cut finely
½ x thai chilli ( seeds removed and chopped)
Sea salt and ground black pepper
Season Stirfry Venison with salt and pepper and sear in very hot oil. Keep rare rest in a warm place.
Take the juice and zest of 3 limes and all chopped shallots, sugar, soy sauce, chilli and fish sauce. Mix well. Add the venison and the peanuts with chopped mint and coriander.
Place a handful of washed mesclun greens into a deep bowl and mix with the udon noodles. Add the sliced Venison and cover with dressing. Garnish with sprigs of coriander and mint leaves, with crispy fried noodles as an option.
1/4 sesame seeds
2 tbsp sea slat
10 spring onions
1/3 cup of light soy
4 cloves of garlic
1 tbsp or grated ginger
1 tbsp of sesame oil
1/4 cup of soya bean oil
Kim Chee (pickled cabbage)
Allow 150g of Woodburn venison diced or steak per person for a main meal.
Cut meat into small pieces.
Toast sesame seeds with salt.
Marinade meat for 1 hour.
Slice green onions into lozenges.
Remove meat from marinade, stir fry on a very hot grill plate or in a heavy pan for about 1 minute.
Add the onions, cook very briefly.
Serve in a deep bowl with steamed rice and condiments.