7 January, 2015
Venison Sauteed with Leeks
Posted in : Wild Game Foods on
Tags: Meats, New Zealand, Wild Game
Venison Sautee with Leeks
Author: Alan Simmons
Ingredients
- Seasoning A:
- ¼ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoons soy sauce
- 2 tablespoon dry sherry
- 2 teaspoons sesame oil
- 1 tablespoon finely chopped spring onion
- 1½ teaspoons grated fresh ginger
- 1½ teaspoons cornflour
- 1 tablespoon frying oil
- Seasoning B:
- ½ teaspoon salt
- ¾ teaspoon sugar
- 1 tablespoons soy sauce
- 2 tablespoons dry sherry
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- 315g fresh venison fillet
- 2 fresh leeks
- ¼ cup frying oil
- 1 teaspoon sesame oil
- ½ teaspoon white vinegar
Instructions
- Cut meat across the grain into thin slices, then into shreds, mix well with 'Seasoning A' and leave for 1 hour.
- Cut leeks into 5cm pieces, then shred finely lengthwise.
- Heat oil in a wok and fry leeks until softened.
- Push to one side of pan and add meat.
- Saute until it changes colour, then cook for a further 1 minute.
- Stir in sesame oil and add 'Seasoning B', sizzling soy and wine separately onto sides of pan.
- Mix in leeks and cook, stirring , until meat is just done.
- Sprinkle on vinegar and stir in lightly before serving.