Venison Stir-fry with Ginger and Coriander

By Silver Fern Farms
Venison Stir-fry with Ginger and Coriander
Preparation Time
Cooking Time
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  • 1 pack of Silver Fern Farms Venison Stir-Fry
  • 2 cloves garlic, crushed
  • 1 chilli, deseeded and diced
  • 1 cm piece of fresh ginger, grated
  • 2 Tbsp kecap manis (sweet soy sauce)
  • 1 Tbsp each: sesame oil and olive oil
  • 1 small red onion, thinly sliced
  • 1 stick celery, thinly sliced
  • 1 carrot, peeled and sliced
  • 100 g fresh green beans, sliced in half
  • 1 cup bean sprouts
  • ¼ cup chopped fresh coriander


Mix the garlic, chilli, ginger, soy sauce and sesame oil. Add the venison and marinate in the mixture for 15 minutes. Heat a frying pan or wok to a high heat. Pan-fry the marinated venison for 2-3 minutes. Remove from the pan. Heat the olive oil. Add the red onion, celery, carrot and green beans. Stir-fry until starting to soften. Just before serving, add the bean sprouts and coriander. Return the cooked venison to the pan and toss to combine.

Serve with noodles or rice.

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