- 250 grams venison
- 2 tablespoons Vegetable Oil
- 2 tablespoons Garlic
- 1 tablespoon red bird's eye chillies
- 1 Onion
- 1 red pepperdiagonally sliced
- 1 green pepperdiagonally sliced
- 2 tablespoons Black Peppercornscoarsely pounded
- 1 tablespoon fish sauce
- 1 teaspoon Sugar
- 4 bunches spring onionscut into 1 inch long pieces
- 1 tablespoon oyster sauce
- 1 tablespoon chinese white wine
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. A tip for this is to add a tbsp of Chinese rice wine while stir-frying.
- 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.