Venison stir fry salad

NZ Herald 5/12/2011

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1	Venison
1 splash	Oil
1 clove	Cottage cheese garlic & cheese
1 tsp	Fresh ginger
1 to serve	Snow peas
1 to serve	Asparagus
1	Carrot, peeled
2	Courgettes
1	Iceberg lettuce
1 to taste	Fresh coriander
1 to taste	Fresh mint
1 to taste	Spring onion
1 splash	Sesame oil
1 splash	Fish sauce
1 splash	Light soy sauce
1 optional	Red chilli

Marinate the stir fry-cut venison in a little oil mixed with crushed garlic and grated fresh ginger.
Blanch some snow peas and asparagus spears.
Ribbon some peeled carrots with a potato peeler. Slice some courgettes into long strips and marinate in a little oil.
Make a base of crispy iceberg lettuce, chopped coriander, mint and spring onion.
Quickly cook your meat and courgette strips on the barbecue or in a wok. You may need to put a piece of tinfoil over the grill unless you have a solid plate on the barbecue, or the meat slivers tend to fall through the grill and incinerate.
Top the salad with grilled courgettes and stir fry. Splash with a mix of sesame oil, fish sauce and light soy and if you like it hot, a finely chopped red chilli.

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