Serves 4 | Prep Time: 5 minutes | Cooking Time: 20 minutes

800g venison, sliced into flat strips
3 spring onions, sliced thin
Sesame Seeds
1 garlic clove, minced
1 tbsp Sesame Oil

250ml dark soy sauce
100ml cornflour slurry (3 tsp cornflour)
3 tbsp mirin
2 tbsp honey
1 heaped tbsp brown sugar
1 small piece fresh ginger, minced
1 garlic clove, minced
1 tsp sesame oil


To make the sauce, add the ingredients to a small saucepan, stir and bring to the boil for 4 minutes or until thick. Remove from heat and place to one side.

Heat up a large wok or frying pan and when it is smoking hot, add a tablespoon of sesame oil followed by garlic and brown it for 30 seconds.

Dust the strips of venison in some flour then transfer them to the oil in batches. Fry them up hot and fast until brown then pour over the sauce. Simmer for a couple of minutes then serve.

Garnish with sliced spring onions and sesame seeds. Serve with sides of choice like rice or noodles.

Written by Keith Greig