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Venison and clementine stir-fry

  • 3.0 Star
  • Timer Prep 2 min
    Cook 10 min
  • Chart 407.0 cal/
  • Chef hat Easy


Cut the venison steaks into thin strips. Cut into bite-sized pieces the tenderstem broccoli. Deseed and finely chop the red chillis. Crush the garlic cloves. Juice the clementines.


  1. 1 Put all the sauce ingredients into a small bowl and whisk together.
  2. 2 Segment the clementine over a separate bowl, reserving any juice.
  3. 3 Set aside
  4. 4 Heat the olive oil in a large wok or frying pan over a medium-high heat.
  5. 5 Add the venison and stir-fry until just coloured, but not cooked through.
  6. 6 Add the broccoli, spring onions and chilli, and stir-fry for 3 minutes, or until the broccoli is almost tender.
  7. 7 Add the sauce and beansprouts, and stir-fry for a further 3 minutes.
  8. 8 To serve, divide between 2 bowls.
  9. 9 Top with the clementine segments, pour over the reserved juice and add a splash of sesame oil.
  10. 10 Delicious with cooked noodles or rice.

2 Reviews

  • Zara

    Instructions don't make sense and the ginger isn't even mentioned at all so had to guess when to add that.

  • Experimental cook

    Great Recipie. Quantity and Instructions Rubbish!