Flash Black Venison
Before you dash off to the chemist to find a cold remedy, rummage in your larder and you’ll probably discover the much needed, natural ‘pick me ups’ you’re looking for, says Nikki Bawn.
There are just a few more weeks before woolly jumpers are packed away and the slate-coloured skies of cold days finally give way to the light of spring. This time of the year can be a bit of a slog for some of us as we succumb to common coughs and colds, or just feel a bit sluggish.
But among the packets, tins and jars stored at home, most of us possess some unassuming items that are, quite literally, miracle workers. The world’s healthiest ingredients are hiding in cupboards and fridges alike and once you know what they are, using them to cook up a comforting, healing hug of a dish couldn’t be easier.
I’m not just talking about the usual suspects like honey and lemon, or chicken soup. Bug beating bounty including ginger, garlic, black pepper and even sesame, can be combined beautifully with low fat meats such as venison, to create guilt-free, nutritious deliciousness.
Black pepper, once known as the ‘king of spices’, has an astounding set of super-powers including: the ability to fight depression, improve circulation, soothe coughs and sore throats, increase nutrient absorption, promote weight loss and even prevent grey hair! Who knew that a sprinkle of this freshly ground stuff could do so much?
One of my most cherished recipes which wallows in the blessings of such miraculous ingredients is Flash Black Venison. The lean succulence of this meat, which I buy from Lincolnshire based Stourton Estates in Baumber, is second to none.
Comfort eating doesn’t have to include stodge (well not always) and if you want to turbo-charge your immune system and boost energy levels too (without compromising on taste) this dish is just what the doctor ordered. It takes minutes to cook and is uber-full of goodness. Even those who are a little nervous about preparing venison can rustle this up without anxiety, as it’s merely a bit of chopping and flash frying.
The lack of sunlight and hours of being cooped up in the centrally heated ‘four walls’ doesn’t do a lot for our get up and go but amazing medicinal properties in food will always be on hand to pep you up. Foraging and sunshine will soon be back in full swing – until then, I’ll be raiding the in-house stores for sustenance!
Make the marinade by mixing all the marinade ingredients together – adding the corn starch last – then put the venison in the marinade for at least 30 minutes
In another bowl, combine the ingredients for the sauce and mix
Over high heat, add a coat of oil in a wok or heavy based frying pan then sear the meat until it is almost cooked. (Don’t overcrowd the pan and fry in smaller batches if necessary.) Then place the meat on a plate to rest
Oil the pan again and over a high heat fry the peppers and onions then remove from the pan
Now fry the garlic, ginger and the lower/white parts of the spring onions. Once browned, add the peppers, onions and marinated venison and stir well on a medium heat
Once everything is cooked through add the sauce and stir. The sauce will thicken
Season to taste and add the remaining spring onions and serve.
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