Sweet & sour venison

serves 4
ingredients
1 tablespoon vegetable oil
350g/12oz venison steak, cut into
thin strips
1 garlic clove, crushed
2.5cm/1in piece of fresh root
ginger, finely chopped
1 bunch of spring onions, trimmed
and cut into 2.5cm/1in pieces
1 red pepper, halved, seeded and
cut into 2.5cm/1in pieces
100g/4oz mangetout, topped
and tailed
100g/4oz baby sweetcorn
3 tablespoons light soy sauce, plus
extra for serving
1 tablespoon white wine vinegar
2 tablespoons dry sherry
2 teaspoons clear honey
225g/8oz canned pineapple
pieces in natural juice, drained
25g/1oz beansprouts

• Heat the oil in a large frying pan or wok until hot, and stir-fry the
venison, garlic and ginger for 5 minutes.
• Add the spring onion, red pepper, mangetout and baby sweetcorn to the
pan, then add the 3 tablespoons soy sauce and the vinegar, sherry and
honey. Stir-fry for a further 5 minutes, keeping the heat high.
• Carefully stir in the pineapple and beansprouts, and cook for a further
1–2 minutes to heat through. Serve hot.