Recipe - Mongolian Venison

In  last week's post we took a back leg and separated it into the various cuts.

Here is a great recipe that is easy to do – tastes great and can be made using the Round, Topside or Silverside cuts of meat.

MONGOLIAN VENISON

Mongolian Venison that’s quick and easy to make. Full of flavour. Finely sliced venison, minced garlic and ginger, dark brown sugar and soy sauce (with a few other odds and ends). Toss together and 30 minutes later, enjoy dinner.

Ingredients

• Peanut Oil
• 1 kg Venison (finely cut into strips – 5mm thickness)
• Salt &Pepper
• ¼ cup Cornflour
• 1 Onion or Shallots (Reserve the green tops for garnish
• ½ Red Capsicum . (thinly sliced)
• 1 clove Garlic finely chopped or minced
• 1 Red or Green Chilli finely chopped
• 2cm piece of Ginger grated or 1tsp Ginger powder

Marinade

• 2 Tablespoons Chinese Wine (Shao Shing)
• ¼ teaspoon Bi-Carbonate of Soda

Sauce

• 2 teaspoons Cornflour
• 2 Tablespoons Chinese Wine (Shao Shing)
• 3 Tablespoons Soy Sauce
• 3 Tablespoons Dark Brown Sugar
• 2/3 cup Chicken Stock

Garnish (optional)

• Finely chopped Red Capsicum
• Finely sliced Green Stem of Spring Onion

Method

Combine marinade in a bowl or container large enough to hold all of your venison

Finely cut meat into strips – 5mm thickness

Place in the marinade and ensure all meat is covered

Leave for 30 minutes while preparing the sauce and the coating.

The Sauce

Simply combine all sauce ingredients and mix well.

Set aside.

The Coating

Combine the cornflour, salt and pepper.

After marinating for 30 minutes

Coat the meat with the coating mix. A quick easy and clean method - put the coating in a plastic bag. add the meat and shake it up until all meat is coated.

Let's Get Cooking

Heat the oil in a large fry pan, wok, skillet

Add the the in batches to avoid clumping

Brown the meat, just enough to seal it. Don't over cook it.

Remove the meat and keep warm.

Add finely chopped onion, red capsicum, garlic, ginger and chilli. Fry until fragrant and onion is translucent.

Add the sauce and stir until it thickens

Add the meat and combine well