A quick and easy stir fry that tastes as good as it looks. In my experience, everyone loves it! Chop veges into strips about 10cm long by 0.5cm wide. Works well with vegetables like carrots and capsicum. I cook the onion with the meat not the vegetables too.
Put the ginger, sugar, soy sauce and spring onion into a large bowl. Add venison and mix. Cover and place in fridge. Leave to marinate for *AT LEAST 30 mins, longer if possible*.
While the venison is marinating chop all the vegetables (except brown onion) into long thin strips. Put about a tbsp of oil into a hot frying pan of wok and cook the vegetables for about 10mins, or until carrot is soft. (If using frozen veges, follow directions on packet). Remove veges from pan and put them into a warm oven.
Remove venison from fridge and add brown onion to bowl. Give it another mix then pour it all into the frying pan. Cook for about 15 mins or until meat is tender.
While this is cooking, wash and cook enough rice for however many people you will be serving (about one cup rice for every 2 people).
For presentation: Put rice on a plate and flatten. Put meat on top, then the vegetables, and a little spring onion to garnish if you wish.
I used chicken with this (no venison in the fridge at the time) and it was simply delicious. The marinade is perfect, and there's no substitute for fresh vegies. I highly recommend this as a quick, easy and scrumptious dinner. - 13 Mar 2010