Venison is a favorite meat of many, and if you are one of these people then you will definitely want to try out the healthy sweet and sour venison stir fry recipe. Venison is a very good source of iron, but unfortunately there are not that many dishes it can be included in.

For it you will want to get some fresh vegetables including corn, snow peas, bell pepper, and bean sprouts, to name a few. You can also add a few more fresh ingredients to add to the taste.

Ingredients (Serves 4)

• 1 bunch spring onions
• 1 red bell pepper
• 100 g mangetout (Snow peas)
• 100 g baby sweetcorn cobs
• 350 g lean venison steak
• 1 tbsp vegetable oil
• 1 clove garlic, crushed
• 2.5 cm fresh ginger root, finely chopped
• 3 tbsp light soy sauce, plus extra for serving
• 1 tbsp white wine vinegar
• 2 tbsp dry sherry
• 2 tsp clear honey
• 225 g can pineapple pieces in natural juice, drained
• 25 g bean sprouts
• freshly cooked rice, to serve

1. Trim the spring onions and cut into 2.5 cm pieces. Halve and deseed the bell pepper and cut it into 2.5 cm pieces. Top and tail the mangetout and trim the baby corn.
2. Trim the excess fat from the meat and cut it into thin strips. Heat the oil in a large frying pan or wok until hot and stir fry the meat, garlic and ginger for 5 minutes.
3. Add the spring onion, bell pepper, mangetout and baby corn to the pan, then add soy sauce, vinegar, sherry and honey. Stir fry for 5 minutes, keeping the heat high.
4. Carefully stir in the pineapple pieces and bean sprouts and cook for a further 1 to 2 minutes to heat through. Serve with freshly cooked rice and extra soy sauce for dipping.

“For a quick and nutritious meal-in-one, cook 225 g egg noodles in boiling water for 3 to 4 minutes. Drain well and add to the pan in step 4, together with the pineapple and bean sprouts. Stir well to mix. You will have to add an extra 2 tbsp soy sauce with the pineapple and bean sprouts so that the stir fry does not dry out”.

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