- Serves: 1-2
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- drizzle of olive oil
- 0.5 venison loin, sinew removed, flesh cut into thin strips
- 2 tbsp whole black peppercorns, coarsely ground in a pestle and mortar or pepper mill
- 1 carrot, cut into matchsticks (julienne)
- 0.5 small red cabbage, finely shredded
- 1 plum, stone removed, flesh thinly sliced
- 0.5 pears, cored, thinly sliced
- 5 blackberries, halved
- 1 tbsp clear honey
- 1 tbsp balsamic vinegar
1. Heat the olive oil in a large, heavy-based frying pan or wok over a high heat, add the venison strips and the black peppercorns and season with a pinch of salt. Stir-fry for 1 minute, or until the venison is golden-brown on the outside but still pink inside.
2. Remove the venison from the pan and set aside on a warm plate. Add the carrot and cabbage to the same pan used to cook the venison, adding a splash more oil if necessary, and stir-fry for 1-2 minutes.
3. Stir in the plum and pear and cook for 30 seconds then tip in the blackberries. Return the venison to the pan, along with any juices on the plate and gently toss the ingredients together.
4. Drizzle over the honey and balsamic vinegar and cook for 20-30 seconds, until heated through.
5. Immediately transfer the stir-fry to a warm serving plate and serve.
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