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Ginger Cranberry Venison Broccoli stirfry

Courses ,
Servings 2
  • 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
  • .5 cups dried cranberries
  • 1 chicken stock cube
  • 1 cup boiling water
  • 1 teaspoon arrowroot powder
  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!