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Venison Pita Pockets

Venison Pita Pockets
  • Serves: 10
  • Prep: 10 mins
  • Cook: 10 mins
  • Cut: Leg muscles

Ingredients

  • 800g venison stir-fry
  • 2 clove garlic, crushed
  • 2 cm ginger, peeled and chopped
  • 2 red chili, deseeded and diced
  • 1 Tbsp sesame oil
  • 1 Tbsp rice bran oil
  • 4 spring onions, sliced
  • 3 sliced oyster mushrooms split in half
  • ½ cup bean or pea sprouts
  • 2 cups rocket
  • 2 cups baby spinach
  • 10 pita breads, cut in half, lightly toasted or grilled
  • ¼ cup chopped fresh coriander leaves
  • Squeeze of lime

Method

  1. Marinate venison with garlic, ginger, chilli and sesame oil for 15 minutes. Bring barbecue plate to a high heat. Sear venison pieces quickly on both sides in a little oil. Remove and set aside.
  2. Clean frying pan, heat some oil and add spring onions. When half cooked, add bean sprouts and mushrooms.
  3. Return rested venison and cooking juices, toss together and add rocket and baby spinach, toss again. Fill halved pita bread pockets, sprinkle with freshly chopped coriander and a squeeze of lime.

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Cook: 20 mins
Cut: Leg muscles

  © 2013 Alliance Group

  © 2013 Alliance Group