Ginger Cranberry Venison Broccoli stirfry

We went to Barcelona the other day to drop some friends off at the airport so took advantage of the fact we were there to do a bit of shopping. Yay for the AppleStore! (Ok – that was just browsing… anyway.) We popped into a HUGE supermarket called Carrefour Planet. Seriously, the price check girls were on rollerskates, that’s how big this place was.

But they had some stuff that we don’t normally find in supermarkets. Like wild boar. And venison. Even though these things are always in the restaurants at this time of year. So even though I’ve never cooked venison in my life, I had to try it. This is what I came up with…. Verdict was good – even The Other Half enjoyed it – but I’m thinking for regular day to day, I might try this with turkey meat. Very festive!

Print Recipe

Ginger Cranberry Venison Broccoli stirfry

Courses: All Recipes, Mains Recipe Keys: Gluten Free Low Carb

Servings: 2

Ingredients

Servings

• 225 grams venison, cubed
• 1 head of broccoli (chopped into itty bitty pieces)
• 1 large spring onion or 3 normal ones, chopped
• 1 tablespoon olive oil
• 2 tablespoons sesame oil
• 1 teaspoon chopped fresh ginger
• 2 teaspoons chopped chilli
• 0.5 cups dried cranberries
• 1 chicken stock cube
• 1 cup boiling water
• 1 teaspoon arrowroot powder

Instructions

1. Mix together the sesame oil, ginger and chilli.

2. In 1 tablespoon of olive oil, cook the venison in a wok for a few minutes until it starts to cook. Then add the sesame oil mixture. Stirfry for a bit then throw in your broccoli and onions.

3. In the same container you mixed your sesame oil, add the stock cube, boiling water and arrowroot. Stir until all dissolved.

4. Throw this into your wok along with the cranberries and cook for another 5 or 10 minutes until the broccoli is tender. Serve!