Recipes Main Ingredient Venison
Stir-Fry Ingredients:
400 gm venison stir-fry
6 shiitake mushrooms, snow mushroom or oyster mushrooms
A mixture of greens: spinach, green cabbage, broccolini, bok choy, bean shoots
soba noodles (wasabi noodles)
2 green onions, sliced on the bias
1 eggplant cut into 4 rings about 1/2-inch thick
vegetable oil and sesame oil
toasted sesame seeds for garnish
Marinade Ingredients:
1/4 C. light salt-free soya or Tamari
1 t. grated ginger
1 clove garlic, crushed
1 T. oyster sauce
pinch of sugar
few drops sesame oil
black pepper
Precook the noodles and reserve.
Prepare the marinade by combining all of the mardinade ingredients. Reserve a little of the marniade for the greens.
Marinate the meat and eggplant for 10 minutes, and drain. Keep the marinade.
While grilling the eggplant on both sides in a little vegetable oil, heat a wok very hot and cook the greens until they soften. Add the reserved marinade and then arrange on serving plates.
Add a little vegetable oil seasoned with sesame oil to the wok and cook the sliced mushrooms with the sliced spring onions for a couple of minutes and reserve in a small dish.
Cook the meat very quickly in the wok with remaining oil.
To Serve:
Arrange the noodles, mushrooms and greens on the dish. Place venison on the grilled eggplant on the dish. Garnish with the toasted sesame seeds. Serve with a side dish of light soya with a sliced chie.
Recipe by Chef Graham Brown