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Venison Stir Fry

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x


Replicate this venison stir fry recipe just like you would with any other traditional stir fry. Using a special meat like venison, it’s an exceptional dish!


  • 15ml (1 tbsp) soy sauce
  • 15ml (1 tbsp) rice wine
  • 15ml (1 tbsp) sesame oil
  • 10ml (2 tsp) corn starch
  • 2 venison steaks, cut into thin strips
  • 30ml (2 tbsp) vegetable oil
  • 2 garlic cloves, finely diced
  • 1 red chilli, washed and finely sliced
  • 5cm (2in) fresh ginger root, peeled and julienned
  • 100g (3oz) mangetout, washed
  • 100g (3oz) baby sweetcorn, washed and trimmed
  • 15ml (1 tbsp) light soy sauce
  • 15ml (1 tbsp) honey
  • Coriander leaves, for garnishing


  1. Mix the soy sauce, rice wine, sesame oil and cornstarch in bowl to form a smooth paste.
  2. Place the venison strips in the marinade and stir until all surfaces are covered with the marinade.
  3. Leave to marinate in the fridge for 2 hours or overnight.
  4. Heat the oil in a large wok and fry the garlic ginger and chilli for 1 minute.
  5. Add the venison and stir fry for 2 minutes or until the meat is almost completely browned.
  6. Add the mangetout and sweetcorn and stir fry for 2 minutes.
  7. Pour in the light soy sauce and honey. Let the mixture bubble for 2 minutes then remove from the heat.
  8. Serve immediately on a bed of white rice and garnish with coriander leaves and fresh chillies.


  • The venison can easily be substituted with beef or chicken.
  • Category: Main Course
  • Cuisine: Scottish


  • Serving Size: 1 serving
  • Calories: 417
  • Sugar: 17.3 g
  • Sodium: 2921 mg
  • Fat: 22.8 g
  • Saturated Fat: 4.7 g
  • Carbohydrates: 29.3 g
  • Fiber: 1 g
  • Protein: 30.9 g
  • Cholesterol: 75 mg