Because venison is so lean and tender, it suits this quick cooking style.
Makes 6 servings
Marinade:
1/2 cup soy sauce
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1/4 cup soya or peanut oil
1 teaspoon cracked black pepper
1/2 teaspoon grated ginger
1/2 teaspoon chopped garlic
1 tablespoon lemon grass, thinly sliced
1 teaspoon sesame paste (tahini)
1 tablespoon sherry
Grilled Cervena:
1 pound Cervena stir fry
1/4 cup shallot, thinly sliced
1/4 teaspoon chili powder
1 teaspoon sugar
fresh vegetables: Chinese cabbage, cabbage, red cabbage, sliced bok choy leaves, spring onion, snow peas, red capsicum, fresh mild chili
2 balls of Chinese egg noodles cooked and refreshed and drained
3 tablespoons fish sauce
4 tablespoons lime juice
1 1/2 tablespoons ground roasted rice or breadcrumbs
1/4 cup mint leaves
1 tablespoon spring onion, cut into short lengths
1/4 cup coriander leaves, chopped coarsely
Combine all the marinade ingredients. Marinate the venison 20 minutes before you are ready to cook it.
Heat oil in very hot wok and fry the meat. Add herbs, shallots and seasonings. Add the vegetables and the drained noodles.
Season to taste with fish sauce, lime juice and ground roasted rice. Toss well to combine. Add mint leaves, spring onion and coriander, toss again. Serve in a deep bowl.
Recipe by: Chef Graham Brown, Cervena of New Zealand