Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 30 ml Scottish whisky, 15 grams harissa paste, 30 ml honey, 2 minced cloves of garlic, 5 grams grated fresh ginger, a pinch of salt, and a pinch of black pepper, then add 500 grams of thinly sliced venison loin and marinate for at least 15 minutes.

2. 2

   Heat a large wok over high heat until smoking, then add 15 ml rapeseed oil.

3. 3

   Add 400 grams of julienned turnip and 300 grams of julienned potatoes to the hot wok and stir-fry for 4-5 minutes until tender-crisp.

4. 4

   Remove the stir-fried turnips and potatoes from the wok and set aside, then add 1 thinly sliced small red onion to the wok and stir-fry for 1 minute.

5. 5

   Add the marinated venison to the wok and stir-fry quickly for 2-3 minutes until browned on all sides, ensuring not to overcrowd the wok, working in batches if necessary.

6. 6

   Return the stir-fried turnip and potatoes to the wok along with 100 grams of chopped kale, then toss all ingredients for 1-2 minutes until the kale is wilted and everything is thoroughly combined and heated through.

7. 7

   Taste and adjust seasoning with additional salt and black pepper as needed before serving.