Venison rump is super tender; a great alternative for stir fry. This recipe is so quick and easy to make, with a rich and savory sauce that makes you enjoy every single bite. Most ingredients are for making the magic sauce. When you have the sauce combined, it will all come together so quickly.
- 500g First Light Venison rump
- 1 kg frozen udon noodles
- 2 x Small Capsicums
- ½ onion
- ½ onion (diced)
- ¼ cup rice wine
- ¼ cup oyster sauce
- ¼ cup soy sauce
- ¼ cup sesame oil
- 4 cloves garlic
- 6 cm ginger (minced)
- 8 cracks of black pepper
Blend all the ingredients for the marinade. Pat dray and cut venison into strips. Coat each piece well in a marinade. Marinate for 15-45 minutes.
Cook frozen udon noodles according to packet instruction.
In a cast iron pan, stir fry onion and capsicum with oil on a medium heat for about 5 minutes, set aside. Add in venison and all the sauce and stir occasionally for about 5-7 minutes.
Turn off the heat, add in udon noodle and vegetables. Enjoy.