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. 
Serves 2
  1. Heat up the oil in a large frying pan or wok til smoking hot and add the sliced onion. Sauté until translucent.
  2. 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.
  3. Season with salt and pepper if required and serve with rice or noodles or simply on its own.
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Serving tips

Serve is fluffy rice or soft Chinese noddles

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