Venison and Pumpkin Noodle Stir-Fry
What Started it all:
Venison, Pumpkin, pasta, blender
This delicious Chinese-inspired recipe combines tender venison with sweet pumpkin in a flavorful stir-fry. The addition of pasta brings a unique twist to this traditional dish, making it a perfect fusion of flavors.
Ingredients
- 400g venison, thinly sliced
- 1 small pumpkin, diced
- 300g pasta
- 1 cup of water
- Salt and pepper to taste
- Soy sauce
- Vegetable oil
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tsp cornstarch
Instructions
- Cook the pasta according to the package instructions, then drain and set aside.
- In a blender, blend the diced pumpkin with 1 cup of water until smooth to create a pumpkin puree.
- In a wok or large skillet, heat some vegetable oil over medium-high heat.
- Add the sliced venison and stir-fry until browned. Season with salt and pepper, then remove from the wok and set aside.
- In the same wok, add a bit more oil if needed, then sauté the sliced onion and minced garlic until fragrant.
- Add the red and green bell peppers to the wok and stir-fry for a few minutes until slightly softened.
- Pour in the pumpkin puree and stir well to combine with the vegetables.
- Return the cooked venison to the wok and mix everything together.
- In a small bowl, mix the cornstarch with a splash of soy sauce to create a slurry, then pour it into the wok to thicken the sauce.
- Finally, add the cooked pasta to the wok and toss everything together until heated through.
- Serve the venison and pumpkin noodle stir-fry hot and enjoy!