Venison Stir Fry

Sizzle up this venison stir-fry from Claire Macdonald for a quick and tasty stress-free supper
By Claire Macdonald
Venison Stir Fry
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 3 tbsp extra virgin olive oil
  • 1 kg venison fillets, sliced into strips
  • 2 red peppers, sliced into strips
  • 12 spring onions, shredded
  • 1 tsp finely grated ginger
  • 2 fat cloves garlic, finely chopped
  • 1/2 tsp dried red chilli flakes
  • 1 tbsp sesame oil
  • 2 tbsp dark soy sauce
  • 3-4 tbsp chopped coriander
  • basmati rice, to serve


1. Heat the olive oil in a wok or a large frying pan over a high heat. Cook the venison fillet strips, in batches, for 3-4 minutes. As they brown, scoop them into a warmed bowl.

2. When all the meat is browned, reduce the heat slightly, and add the peppers, spring onions, ginger and garlic. Stir-fry for 2-3 minutes, until the pepper softens.

3. Stir in the chilli, sesame oil, soy sauce and coriander. Return the venison strips to the wok and continue to cook for a further minute.

4. Serve on warmed plates with basmati rice.

Rate This Recipe