3 tbsp vegetable oil
2 tsp cracked black peppercorns
500 g venison fillets, finely sliced
1 tsp turmeric
2 red peppers, sliced
2 green peppers, sliced
4 large spring onions, sliced
1 stem of lemongrass, finely sliced into rings
2 fresh red chilli, chopped (optional)
1 clove garlic, finely chopped
Thumb sized piece of fresh ginger, sliced
100 ml chicken stock
Dark soya sauce, a couple of splashes
Heat half the vegetable oil in a wok over a medium heat and fry the peppercorns for about 20 seconds. Turn up the heat and add the sliced venison and turmeric then fry for 2-3 minutes, stirring all the time, until the venison gets some colour. Tip everything out of the pan and keep on one side.
Add the rest of the oil to the wok and stir-fry the peppers, onions, lemongrass, red chilli (if using), garlic and ginger for a further 2-3 minutes. Then Return the venison to the wok, and add the soya sauce and chicken stock. Simmer for 3-4 minutes until the stock has reduced by two-thirds. Serve straight away with rice or noodles.