In The Netherlands, game is not easy to come by, but it seems to be gaining popularity. You can get some at good butchers in Autumn, and certain supermarkets stock a few cuts during the season. In many other countries, game is very popular and much easier to come by (yes, I am jealous).
This stir-fry combines the season’s best, using cauliflower, hazelnuts and deer meat. If you can’t find deer meat, you can substitute any kind of red meat.
- 500gr wild deer meat
- 1 small head of cauliflower
- 100gr hazelnuts
- 3 spring onions
Cut the deer meat into chunks. Heat some oil in a wok and bake the meat until browned but not fully cooked through. Take the meat out of the pan and set aside.
Cut the cauliflower into florets. Cut the core of the cauliflower, which many people throw away but which is actually the sweetest part of the vegetable, into pieces.
Stir-fry the cauliflower and hazelnuts in the wok for 5 minutes while tossing it often. Add half a cup of water, season to taste with salt and pepper and stir-fry for 5 minutes. Then add the meat back to the pan and bake it all together on a high flame for 5 more minutes, before adding the chopped spring onions. Bake everything together for a minute to soften the spring-onions.