Venison and Vegetable Stir Fry recipe

This gamey stir fry is a little bit Asian and a little bit European, and it's very tasty. Serve this spooned over fluffy rice or you could also serve it with some polenta.


  • 300g venison, cut into thin strips
  • 8 cherry tomatoes
  • 1 small leek
  • 1 yellow pepper
  • 1 tbsp. sesame oil
  • 1 tbsp. soy sauce
  • Salt and pepper
  • 3 tbsp. sweet chilli sauce
  • 3 tbsp. olive oil
  • 1 tbsp. sesame oil


  1. Finely chop the leek by cutting it in half and then in half again. Shred the leek and cut it into matchsticks. Cut the pepper in half and then remove the pith and the seeds. Finely slice the pepper.

  2. Mix the sweet chilli sauce, olive oil and sesame oil in a bowl.

  3. Heat 1 tbsp. of sesame oil in a wok and then add the tomatoes. Cook them for two minutes and then add the venison strips, leek and pepper. Stir fry them for six minutes, stirring often, and then add the soy sauce and cook for another two minutes or so to make sure that the venison is cooked through.

  4. Serve by seasoning the stir fry with salt and pepper and drizzle the dressing over the dish.

This will serve two people. If you’re wary about using venison, try very lean beef strips instead.

Recipe Details:

  • Author: Laura Young.
  • Published:

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