Crispy Kung Pao Venison (serves 4) Prep time: 10 mins Cook time: 20 mins
You will need 1kg venison steaks, sliced thin 2 sweet pointed peppers, sliced 8 spring onions, sliced 4 garlic cloves, chopped 5 tbsp dark soy sauce 2 tbsp light soy sauce 2 tbsp red wine vinegar/rice wine vinegar 2 tbsp sugar 2 tbsp tomato ketchup 2 tbsp crushed Szechuan peppercorns 1 tbsp ginger powder 1 red chilli,diced Handful cashew nuts, crushed 100g cornflour 50g baking￼ powder Rice 1 tbsp sesame oil Vegetable oil
In a bowl, combine the soy sauce, ketchup, vinegar, sugar and leave to one side.
Prepare your vegetables and add them to a frying pan with some sesame oil. Let the peppers soften then add the ginger, spring onions, peppercorns and chilli. Add the sauce and let it gently simmer for a few minutes. Remove from heat and set aside.
Next, pour the vegetable oil into a wok (roughly 3 inches) and set it to a high heat. As the oil heats up, slice the steaks really thin and pop in a bag along with the cornflour and baking powder. Toss until thoroughly coated.
Cook your rice as per instructions, roughly 60g per person.
Shake excess flour off the meat and fry the venison in small batches and set aside. When you have cooked them all, transfer the crispy venison to the sauce and heat it up, stir well ensuring the meat is smothered in sauce.
Serve with rice and garnish with spring onions and crushed cashews.