The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Wild Venison Stir-fry with Black Rice & Miso Greens
Wild British venison steaks sizzle with a spicy stir-fry packed with ginger, chilli, miso and zingy lime. Broccoli and pak choi are the crunchy veggies of choice and nutty black rice soaks up all that flavour.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- ½ tsp chilli flakes
- 230g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 90g Tenderstem broccoli
- 2 pak choi
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 unwaxed lime
- 2 wild venison haunch steaks
- 1 onion
Nutritional Information
Calories: 570
Protein: 41g
Carbs: 63g
Fat: 17g
Ingredients
- 1 wild venison haunch steak (use half)
- 1 unwaxed lime (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 90g Tenderstem broccoli (use half)
- 1 onion (use half)
- 0.5 tsp chilli flakes (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 pak choi
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 230g wholegrain black rice (use half) (whole grain black rice, water, rice oil, salt)
- 25g honey (use half)
Nutritional Information
Calories: 524
Protein: 30g
Carbs: 66g
Fat: 16g
Wild Venison Stir-fry with Black Rice & Miso Greens
Wild British venison steaks sizzle with a spicy stir-fry packed with ginger, chilli, miso and zingy lime. Broccoli and pak choi are the crunchy veggies of choice and nutty black rice soaks up all that flavour.
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Cooking Instructions
Before you start
- Pull out a large frying pan & 2 small bowls
Pickle the onion
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Finely slice the onion. Halve the lime
- Add half the onion and the juice from half the lime to a small bowl with a pinch of salt. Toss to coat, then set aside to pickle
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the venison and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Quickly sear the edges of the steaks
- Remove the venison from the pan, cover with foil and set aside to rest
Prep the dressing
- Meanwhile, in the other small bowl, combine the miso, honey, tamari, ginger & garlic paste and the juice from the remaining lime. Season with salt and pepper
- Trim and thinly slice the pak choi. Trim the broccoli and cut into thirds
Rice time
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the pak choi, broccoli and remaining onion and cook for 4-5 mins, until softened
- Add the rice and break it up with a wooden spoon. Mix in three-quarters of the dressing and a splash of water
- Toss to coat and cook for 2-3 mins, until piping hot. Season with salt and pepper
Plate up
- Thinly slice the steaks against the grain
- Share the veggie rice between bowls, topped with the steaks. Drizzle over the remaining dressing
- Scatter over the pickled onion and sprinkle with the chilli flakes (for those who'd like the heat)
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