Asian Venison Recipe
When I was young and lived in Thailand, I visited Hong Kong for the first time. There I tried beef in black bean sauce. As soon as l tasted the dish I knew I wanted to replicate it back home in Thailand.
But instead of black beans I used black pepper. Later, when I opened my takeaway business, I substituted venison for beef. I had thought of using ostrich at first, but that fell through. And anyway, I rather preferred the venison instead of ostrich meat.
A tip for this is to add a tbsp of Chinese rice wine while stir-frying.
Asian Venison Recipe (Black Pepper Venison)
- 250 grams venison
- 2 tablespoons vegetable oil
- 2 tablespoons garlic
- 1 tablespoon red bird’s eye chillies
- 1 onion
- 1 red pepper diagonally sliced
- 1 green pepper diagonally sliced
- 2 tablespoons black peppercorns coarsely pounded
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 4 bunches spring onions cut into 1 inch long pieces
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese white wine
- Clean the venison and cut into bite-sized pieces.
- Sear the venison in a hot frying pan and then put to one side.
- Preheat another pan over a medium heat and add 2 tbsp of oil. Sauté the garlic and chopped chilli until they are fragrant.
- Add the onion and sliced peppers, tossing well.
- Finally add the venison and the remaining ingredients, and cook until the venison is to your liking.
- Spoon onto a serving dish, garnish with fresh coriander leaves and serve immediately.