Put the ginger, sugar, soy sauce, and spring onions into large bowl. Add venison and mix. Cover and place in fridge. Leave to marinate for AT LEAST 10 mins, longer if possible.
While the venison is marinating, chop all the vegetables (except brown onions). Put about a Tbsp of olive oil into a hot frying pan and cook the vegetables for about 10 mins, or until carrot is soft. Remove veggies and put them in oven. (Or cook at the same time as the meat).
Remove venison from fridge and add brown onion to bowl. Give it another mix then pour it all into the frying pan. Cook for about 15 min or until meat is tender.
While this is cooking, wash and cook rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (373g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 18mg||6 %|
|Sodium 14080.9mg||486 %|
|Potassium 572.3mg||15 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 25.8g|
|Protein 48.1g||69 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 317
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!