Ingredients (serves two)
• A piece of venison (250-400 grams), preferably from tender yearling animal – backstrap, silverside, girello and topside all work well. Trim off any residual silver skin or sinew. Slice into pieces about 1cm thick and 4cm long.• Black pepper.• Light soy sauce.• Sesame oil.• Canola or peanut oil.• One heaped teaspoon of cornflour, slurried in about 50ml cold water.• Small clove of garlic, peeled and finely chopped.• One fresh chilli, finely chopped.• Small knob of ginger, finely chopped.• 1-2 spring onions, sliced.• 2-3 bunches bok choy – separate tops and stalks, large slices.• ½ capsicum, sliced according to taste.• Generous handful of snow peas, or similar amount of sliced green beans.• 1 zucchini, thinly sliced.• 1 carrot, thinly sliced.• Half cup of water.
Method
Sprinkle venison…