Keith Greig

Orange Venison and Broccoli

Serves 2
Cooking time: 20 minutes

500g Venison Haunch Steaks
2 Garlic Cloves, minced
1 tbsp Ginger Puree
200g long grain rice
5 spring onions, sliced
Zest of one orange
2 Broccoli heads, chopped

For the sauce:
75ml light soy sauce
Juice of two large oranges
2 tbsp neutral oil
4 tbsp marmalade
4 tbsp corn flour

Bring a pan of water to boil. Wash the rice under running water until the water is clear then add the rice to the pan. Boil for 10-15 mins, drain then place to one side, allowing the rice to fluff up. Boil the rice as you cook the venison.

Slice the venison steaks across the grain and place in a bowl. Add the minced garlic, ginger pure and a dash of neutral oil, combine everything together. Place to one side as you make the sauce.

For the sauce, simply combine the ingredients in a jug and reserve until you are ready to use it. Chop your broccoli and break it up into smaller florets.

Place a deep pan over a medium heat along with some oil. Add the broccoli and let it cook for a few minutes before adding the venison. Brown the meat all over before adding the sauce, stir everything together and let it simmer.

Slice the spring onions into inch long batons and add to the venison, stir everything together then remove from the heat.

Divide the rice into bowls, serve the venison and broccoli on top and grate a little orange zest over the meat. Serve immediately.

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