Pitscandly Thai Venison Mince

This Thai Venison Mince is simply bursting with flavour and as it is relative simple, it is perfect to make for a speedy supper to spice up yet another lockdown weekend!

To make this zingy supper you will need:

500g Venison Mince

4 Garlic Cloves, crushed

2 teaspoons of lazy chilli (more if you like it really hot!)

2 tablespoons light soya sauce

2 tablespoons fish sauce

2 teaspoons of white sugar

2 red onions

olive oil

1 oxo cube

2 cups of peas (we love peas)

1 handful of chopped coriander or basil

4 free range eggs

METHOD:

1. Heat a good slug of olive oil in a heavy based frying pan and then add garlic, lazy chill and onions and try until golden. Have a slurp of wine.

2. Add the Venison mince and mix altogether, browning the mince breaking up any lumps.

3. Crumble in an oxo cube and again mix well.

4. Pour in the soya and fish sauce and then stir well for a couple of minutes, continuing to break down and brown the mince.

5. Enjoy a slurp of wine and mix in the sugar.

6. Ensure the mince is cooked through.

7. Stir through the cooked peas and season well. Add in the fresh herbs, mix well and transfer to a warmed bowl and place in the warming oven.

8. Add oil to the frying pan (which should still have all the yummy flavours from the mince), heat fast and fry the eggs.

9. To serve, place jasmine or sticky rice into 4 bowls, add the spicy Thai mince and top each bowl with a fried egg.

10. Have another slurp of wine and enjoy!