Asian Venison Recipe (Black Pepper Venison)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
Asian Venison Recipe (Black Pepper Venison)
Description
The Asian Venison Recipe (Black Pepper Venison) combines 250 grams of venison cut into bite-sized pieces with a vibrant combination of seasoning including bird's eye chili, garlic, and black peppercorns. The venison is first seared to lock in juices, then stir-fried with sliced red and green peppers, onion, and spring onions in vegetable oil. Flavored with fish sauce, oyster sauce, Chinese white wine, and a pinch of sugar, this stir-fry balances spicy, savory, and slightly sweet flavors. The addition of freshly pounded black peppercorns gives a distinctive pungency aligning with the recipe's name.
The final dish has tender venison with a lightly crisp-edged sautéed pepper and onion mix. The quick cooking maintains freshness and texture, resulting in a dish that pairs well with steamed rice or simple sides. Fresh coriander leaves garnish add a herbaceous note at serving.
Ingredients
- 250 grams venison
- 2 tablespoons vegetable oil
- 2 tablespoons garlic
- 1 tablespoon bird's eye chili red
- 1 onion
- 1 red pepper diagonally sliced
- 1 green pepper diagonally sliced
- 2 tablespoons black peppercorns coarsely pounded
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 4 bunches spring onions cut into 1 inch long pieces
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese white wine
Instructions
- Clean the venison and cut into bite-sized pieces.
- Sear the venison in a hot frying pan and then put to one side.
- Preheat another pan over a medium heat and add 2 tbsp of oil. Sauté the garlic and chopped chilli until they are fragrant.
- Add the onion and sliced peppers, tossing well.
- Finally add the venison and the remaining ingredients, and cook until the venison is to your liking.
- Spoon onto a serving dish, garnish with fresh coriander leaves and serve immediately.
Notes
User Reviews
Overall Rating
4.9
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