Venison Steak Stri Fry

 The last dish I wrote about, the roast Venison rump steak, was rather more than I could eat in one go, so I had left overs.  A stir fry is often a good way of using left overs from a roast, or many other kinds of left overs come to that.  Anyway, in my opinion a stir fry requires relatively little meat, but with plenty of fresh and interesting vegetables.  On the subject of fresh and interesting vegetables, I have to say that I am finding the going a little difficult at the moment in terms of keeping to only British produce.  This time of year is something of a gap between the last of the previous seasons winter produce (see my posts from January, there was still quite a variety available then) and the next seasons early spring produce.  We have had an especially long and cold winter as well, which almost certainly will make things more difficult.

 There was actually an interesting article on this on the Guardian website that I came across today, which is worth a look (click here).  I had a good look round at the Sunnyfields farm shop when I was there to see what local vegetables I could pick up.  I came away with curly kale and purple sprouting brocoli, both of which are quite suitable for a stir fry.

 All I did was tear off some handfulls of the curly kale and purple sprouting brocoli and wash them under the tap.  I then heating some oil in the pan, added a chopped onion and fryed on a high heat until softened.  I then added the washed vegetables.  Continue to fry on a high heat until the leafy vegetables start to wilt. I then added a generous portion of soy sauce, some freshly ground black pepper and the sliced left over Venison.  I also added some frozen peas.  In the picture below, I have also added the left over roasted vegetables from the previous meal and as much as possible of the remaining juice, which will add a nice depth of flavour to the stir fry.

Continue to stir fry for a few minutes more to make sure that the frozen peas have defrosted, then serve on a bed of rice: