Heat half the vegetable oil in a wok over a medium heat and fry the peppercorns for about 20 seconds, until you catch a warm aroma.
Turn up the heat and add the sliced venison and turmeric - continue frying for 2-3 minutes, stirring all the time, until the venison colours. Tip everything out of the pan and keep on one side.
Add the rest of the oil to the wok and stir-fry the peppers, onions, lemongrass, red chilli, garlic and ginger for a further 2-3 minutes.
Return the venison to the wok, and pour in the chicken stock. Simmer for 3-4 minutes until the stock has reduced by two-thirds. Serve straight away with rice.
Originally Submitted
1/3/2011
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