Wild venison stir fry, udon noodles, savoy cabbage andmushrooms

Serves 2!

1 packet of fallow deer haunch strips (approx. 250g)250g girolles mushrooms (shitake, chestnut or button wouldsuffice)cleaned and cut in half½ savoy cabbagechiffonade1 red peppercut into thin batons1 bunch ofThaibasil picked4 spring onions sliced thin1 red chilli deseed and thinly sliced2 tbsp sunflower oil or other neutral oil

Meat marinade1tbsp cornflour2 tbsp light soy sauce1 clove garlic1 knob ginger4 tbsp light soy sauce1 tsp brown sugar1 tsp fish sauce2 tsp oyster sauce2 tsp chilli garlic sauce2 tsp rice wine vinegar2 tsp water½ tsp togarashi powder or chilli flakes1tsp sesame oil to finish

1.Open the venison and place in a bowl with the cornflour, soy,ginger and garlic. Leave for a at least ½ an hour to marinate

2.Mix all the other ingredients together to form a sauce

3.Take a suitably large frying pan and let to get hot, add a littlesunflower oil

4.Fry the cabbage and peppers briefly, remove from the pan

5.Fry the meat and mushrooms, add the noodles after 1minute and ½ the sauce, keep it moving

6.Add the cabbage and peppers and rest of the sauce

7.Remove from heat and add the spring onions and basil8.Serve up