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Venison with Ginger and Spring Onion


250g Venison, sliced
1/2 Onion, medium sized
20mm Ginger
1 Stalk of Spring Onion
1/2 Red Capsicum 
1/2 Stalk Celery
30ml Red Wine
2 Cloves of Garlic, sliced
1 tsp Salt
1 tsp Sugar
1 tsp Potato Starch
2 tsp Chicken Powder
Salt & Pepper to taste
1 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp White Wine
Flour to thicken sauce

Cooking Instructions:

Marinate venison with potato starch, salt and sugar, for 2 hours.
Cut onion, celery and capsicum in small pieces.
Cut spring onion into 10mm length, slice ginger and garlic.
Heat some oil in a wok and cook venison on high heat until the colour changes, remove and drain.
Blanch the onion, celery and capsicum in boiling water, remove and drain.
Heat oil in wok and fry ginger, garlic and spring onion for 1 minute, add venison and blanched vegetables, soy sauce, oyster sauce, salt and white wine then add flour to the liquid to thicken the sauce.
Stir well and serve.