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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Quick and Easyarrow Venison Stir Fry
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Venison Stir Fry
Ingredients
At a glance
Venison
Family
Healthy
Quick and Easy
Makes
Serves 4
400g vension steaks
4 tbsp soy sauce
3 tbsp vegetable oil
2 baby pak choi, leaves separated
200g bean sprouts

2 garlic cloves, peeled and crushed ½ inch piece fresh ginger, peeled and finely grated
1 small crushed dried red chilli
1 (400g) packet ready cooked noodles
4 spring onions, finely sliced
50g roasted peanuts, chopped
Method
1. Thinly slice the venison steaks, across the grain. Place in a bowl with the soy sauce. Stir well. Set aside to marinade for 30 minutes.

2. Heat 1 tbsp oil in a wok or large heavy based frying pan. Add the venison and stir fry for 2-3 mins until just cooked through. Transfer to a plate with a slotted spoon.

3. Add the remaining oil to the pan. Add the pak choi, beansprouts, garlic, ginger and chilli. Stir fry for 203 mins. Return the venison to the pan with the noodles and spring onions. Toss together for 2-3 minutes until heated through. Scatter with the peanuts and serve.
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A wonderful, quick supper. Serves 2.