Soy, Ginger and Garlic Venison Skewers

By Graham Brown

Prep time 15 minutes, plus 20 minutes to marinate the venison


Thread the venison pieces onto pre-soaked bamboo skewers with a piece of spring onion either end.Place onto a flat dish.

Mix marinade ingredients together and pour over the skewers. Leave the skewers to marinate for 20 minutes.

Remove the venison skewers from the marinade, reserving the remaining liquid to use later.

Heat a pan on high and fry the venison in a very hot pan for one minute each side. Serve immediately on rice with your favourite vegetables and the remaining marinade over the top    

Serves 4

Preparation: 15

Time to cook: 2

Soy, Ginger and Garlic Venison Skewers



400 g venison stir-fry

Bamboo skewers, soaked in water for 20 minutes

1 bunch fresh spring onions – cut into 2 cm lengths (white section only)


1 cup light soy sauce

1 tsp grated fresh ginger root

2 cloves crushed garlic

1 tsp cracked black pepper

1 tsp sesame oi    

To Serve

2 cups cooked jasmine rice

Fresh seasonal vegetables such as cucumber, sprouts, spring onions or bok choy



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