New Zealand Venison

Venison and vege spicy noodles

Serves: 4     Preparation: 20     Time to cook: 10     Cost per serve: $$5.12



1 tablespoon tomato paste
1 tablespoon salt-reduced
soy sauce
1 tablespoon liquid honey
1 tablespoon minced or
finely grated ginger
4 tablespoons hot water


250g rice noodles
2 teaspoons sesame oil
1 clove garlic, finely chopped
2 spring onions, sliced
500g venison mince
½ red chilli, sliced (or more if you prefer)
1 courgette, grated
2 carrots, grated
1 cup broccoli florets, blanched
2 cups baby spinach

Recipe by Niki Bezzant


Venison is a really versatile, lean and quick-cooking meat which you can take in lots of directions, flavour-wise. In this recipe, I’ve added some aromatic Chinese flavours and lots of veges to venison mince, to make a quick and delicious dinner.




1 Combine sauce ingredients in a jug. Mix well to combine. Set aside.

2 Cook rice noodles following packet directions. Rinse under cold water and toss with half the sesame oil. Set aside.

3 Heat remaining sesame oil in a large frying pan or wok. Add garlic and spring onions. Stir-fry for 1 minute. Add venison and stir-fry (in batches if your pan is not big enough) for about 5 minutes until browned. Add all vegetables except spinach and stir-fry 2 more minutes.

4 Add sauce and baby spinach to pan and bring to a simmer. Add noodles and stir well to combine.


Serving suggestion

Serve noodles garnished with sesame seeds and sliced chillies