Crispy chilli venison
Recreate your Chinese takeaway favourite but make it even better with the added bonus of venison.
Ingredients
- 300 g Venison loin
- 50 g Cornflour
- 2 g Salt
- 10 g Chinese five spice
- 2 g Chilli powder
- 100 ml Vegetable oil
- 200 g Egg noodles
- 50 g Coriander
- 25 g Sesame seeds
Chilli Sauce
- 25 ml Sesame oil
- 2 Red peppers, cut into strips
- 1 Red chilli, cut into strips
- 6 Spring onions, sliced
- 4 Garlic cloves, crushed
- 50 g Ginger, julienned
- 50 ml White wine vinegar
- 15 g Tomato puree
- 25 g Soy sauce
- 50 g Honey
- 1 tsp Chilli flakes
- 2 g Salt
Instructions
- Cut the meat into long strips.
- Mix the cornflour, salt, chilli powder and five spice together, and toss the meat in the spice mix.
- Allow to rest for 10-15 minutes, tossing a few more times to make sure the meat is well coated.
- Preheat your pan with the vegetable oil and fry the meat strips until crispy and golden. Do this in two or three batches so the oil doesn’t get cold, otherwise your meat will boil instead of frying. Place on a piece of kitchen towel to remove excess oil.
- Boil the noodles in salted water for 5-6 minutes and, while they’re cooking, heat the sesame oil in a wok.
- Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the pepper and chilli and cook for a further 2 minutes. Then add the vinegar, soy sauce, honey, chilli flakes, tomato purée and salt.
- Keep on a high heat for 2 minutes, then add the venison and spring onions and cook for a further minute.
- Drain your noodles and place in serving bowls, top with the venison mix and garnish with sesame seeds and chopped coriander.
