snack

Sichuan-Spiced Venison and Snow Pea 'Stir-Fry' Bites

Name: Sichuan-Spiced Venison and Snow Pea 'Stir-Fry' Bites
Ingredients: 59.9 g ALL NATURAL VENISON GROUND MEAT; 100 g SNOW PEAS, SNOW; 46.8 g CIABATTA BREAD, CIABATTA; 1 tsp Sichuan Peppercorns; 0.5 tsp Galangal Powder; 1 tsp Apple Cider Vinegar

Nutrition

247

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

ALL NATURAL VENISON GROUND MEAT59.9 g

SNOW PEAS, SNOW100 g

CIABATTA BREAD, CIABATTA46.8 g

Sichuan Peppercorns1 tsp

Galangal Powder0.5 tsp

Apple Cider Vinegar1 tsp

Instructions

Heat a heavy-bottomed wok or skillet over high heat until wisps of smoke appear.

Add the ground venison, breaking it up with a wooden spoon, and sear until deeply browned and slightly crispy.

Toss in the ground Sichuan peppercorns and galangal powder, blooming them for 30 seconds until the air turns aromatic and numbing.

Add the fresh snow peas, stir-frying rapidly for 60-90 seconds until they are vibrant green and retain a satisfying crunch.

Deglaze the pan with the apple cider vinegar to lift the flavorful browned bits from the bottom.

Remove immediately from heat.

Slice the ciabatta bread into thick, toastable strips and lightly toast until golden brown.

Serve the venison and snow pea mixture piled generously atop the warm, crusty ciabatta strips.

Garnish with a final dusting of crushed Sichuan peppercorns for a signature citrusy, numbing finish.