Venison and asparagus stir-fry
Using our venison escalopes thinly sliced this is a perfect recipe for a weekday treat. Quick to prepare and full of goodness.
- Heat up the oil in a large frying pan or wok til smoking hot and add the sliced onion. Sauté until translucent.
- Then add the sliced venison, soy sauce, ginger and garlic and stir and cook on a high heat for about a couple of minutes until the venison is starting to brown. Then add the asparagus, carrots, spring onions and lemon juice and cook on high for a further 5 minutes or until all the vegetables have started to soften without burning and the meat is cooked enough for your liking.
- Season with salt and pepper if required and serve with rice or noodles or simply on its own.