A quick and easy, flavour-packed stir fry that combines venison strips with black bean sauce, fresh vegetables, and a hint of spice. This dish has an awesome balance of bold, savoury flavours and crisp vegetables. Served with rice, it's a delicious way to use some of your venison meat
Ingredients
- 500 g venison steak, cut into strips
- 1 tbsp cornflour
- 1 salt & pepper to taste
- 2 tbsp sesame oil
- 1 green capsicum, sliced
- 1 red capsicum, sliced
- 1 brown onion, sliced
- 3 garlic cloves, minced
- 1 tsp chilli sauce or flakes
- 1 tsp minced ginger
- 5 tbsp Lee Kum Kee Black Bean Sauce
- 1 tbsp rice wine vinegar
- 1 tbsp coconut sugar
- 1 handful fresh coriander, chopped (for serving)
- 1 handful chopped peanuts (for serving)
- 3 cups cooked rice (for serving)
Instructions
- Coat and Brown the Venison: Coat venison strips in cornflour, salt, and pepper. In a hot pan with sesame oil, brown the venison for 2-3 minutes, then remove from the pan, leaving any juices behind.
- Cook the Vegetables: In the same pan, add the sliced onion and capsicums. Cook for 2-3 minutes, then add minced garlic and ginger, cooking for an additional 1-2 minutes.
- Prepare the Sauce: While the vegetables are cooking, mix the black bean sauce, rice wine vinegar, chilli sauce, and coconut sugar in a bowl.
- Combine Everything: Return the browned venison to the pan with the vegetables. Pour in the sauce mixture and stir to combine. Lower the heat and let it simmer for a few minutes.
- Serve: Serve the stir fry over cooked rice, and top with fresh coriander and chopped peanuts.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
