Ingredients Jump to Instructions ↓

  1. 8 cherry tomatoes

  2. 300g (11 oz) venison, cut into thin strips

  3. 1 small leek, cut into fine strips

  4. 1/2 yellow pepper, finely sliced

  5. 1 tablespoon soy sauce Salt and freshly ground black pepper to taste For the dressing:

  6. 3 tablespoon sweet chilli dipping sauce

  7. 3 tablespoon olive oil

  8. 1 tablespoon sesame oil

Instructions Jump to Ingredients ↑

  1. Heat the sesame oil in a wok over high heat. Add the tomatoes and stir-fry for two minutes. Add the venison, leek and yellow pepper. Stir-fry for a further 6 minutes, stirring frequently; then add the soy sauce and cook for a further 3 minutes. Season with salt and pepper to taste.

  2. To make the dressing, mix sweet chilli sauce, olive oil and sesame oil together in a small bowl.

  3. To serve, place venison and vegetables on a serving platter and drizzle with the dressing. Serve with rice or noodles.


Send feedback