CRISPY CHILLI VENISON

Serves 4

For the venison

600g venison haunch steaks

125g cornflour

1 tbsp Chinese 5 spice

1 ½ tsp table salt

1 tsp ground black pepper

For the sauce

2 red chillis, deseeded & finely sliced

2 spring onions, finely sliced

25g ginger, peeled & finely sliced

2 peppers, deseeded and sliced into strips

6 garlic cloves, crushed to a paste

4 tbsp dark soy sauce

4 tbsp sweet chilli sauce

2 tbsp red wine vinegar

4 tbsp tomato ketchup

1 tbsp vege oil

To serve

Spring onions, finely sliced Red chilli, deseeded & finely sliced

Egg noodles l Cut the venison steaks into thin strips about 4 mm thick and place into a bowl l Add the cornflour, Chinese 5 spice, salt and pepper and mix until all the strips of venison are evenly coated l Heat the deep fat fryer to 190ºC l Place the venison strips into a sieve and shake off the excess of the cornflour mix. l Add the strips to the frying basket (cook in two batches to stop reducing the temperature of the oil) and fry for 4 – 5 minutes until they are golden brown. l When cooked, place on some kitchen roll to remove excess oil then cook the second batch in the same way. l Add the veg oil into a frying pan and add the peppers, spring onions, chilli & ginger and gently fry for a few minutes, then add the crushed garlic and fry for a further couple of minutes. l Then add all the other ingredients and stir until well mixed then add the venison strips and fry until hot. l Serve on a bed on egg noodles and dress with the sliced spring onions and chillies.

CHRIS MARNEY is the creative mind behind Game For Anything, sharing his love of game cooking. See Chris in the Chefs Theatre on Saturday 13th May

TOM LODGE is chef-patron of The Muddy Toad in Pontypool. See Tom in the Chefs Theatre on Friday 12 May at 4pm.