Venison in black bean sauce with fried rice

Venison in black bean sauce

Looking for an Asian-inspired venison recipe? We thought that you really couldn’t beat a good beef in black bean sauce from the local Chinese restaurant. It turns out you can with this venison in black bean sauce, served with some delicious, homemade fried rice. If you can get your hands on some prime venison backstrap (AKA back steaks if you’re a kiwi or eye fillet if you bought it from a shop), we promise you that you’ll struggle to justify ordering it with beef ever again.

We used venison backstraps, one of the most tender cuts of venison you can get off a deer, even more so if you wet age your meat. Cooked nice and fast in a fry pan or big wok, venison is a perfect accompaniment for a good traditional black bean sauce.

We’ll get straight to the point so you can get cooking. Here is the recipe for venison in black bean sauce.

Venison in black bean sauce


1 venison backstrap (we used fallow deer)
Sesame or peanut oil to cook


1/2 tbsp sesame oil
2 tsp white sugar
1 pinch of Chinese five spice powder
1/2 tbsp soy sauce
2 tbsp Shaoxing wine (Chinese rice wine)
1 tbsp cornflour (to toss)

Black bean sauce:

2 tbsp fresh grated ginger
2 tbsp minced garlic
2 tbsp black bean sauce

1 large onion sliced
1 red capsicum sliced
3 stalks of spring onion thinly sliced

150ml chicken stock
2 tbsp Shaoxing wine (Chinese rice wine)

200g snow peas trimmed


Using a sharp boning or other thin bladed knife, remove the silver skin from the top of the backstrap. Slice into thin 1cm thick steaks, cutting against the grain.

Mix the ingredients for the marinade (excluding the cornflour) in a large mixing bowl. Toss the meat in the marinade, making sure that all of the meat is coated. Sprinkle the cornflour over the marinaded meat and toss again. Set aside.

Heat a large, heavy bottomed frying pan or wok over high heat. Mix the ingredients for the black bean sauce. Add a tablespoon of sesame or peanut oil to the pan. Spread the black bean sauce over the bottom of the pan. In small batches, lay the sliced backstrap over the black bean sauce in the pan. Cook for no more than 30-45sec each side. Remove the venison from the pan and set aside in a bowl.

Once all of the meat has been browned and set aside, add more oil to the pan. Cook the sliced onion until soft then add the capsicum and spring onion. Cook until soft. Add the chicken stock and Chinese rice wine to deglaze the pan (this is just a fancy word to say that you’re getting all of the bits stuck to the bottom of the pan off the bottom of the pan). Add the snow peas and cook for a minute or two. Add the meat back to the pan and toss everything together. Cook until the sauce is bubbling and has thickened slightly (approx. 2-3 mins).

Serve over fried rice (recipe below) or steamed rice.

Fried rice


4 rashers of bacon diced
4 eggs (mixed with a whisk)
1 large onion
1 clove of garlic minced
2 cups of frozen carrots, peas and corn
4 cups of cooked, chilled rice
2 tbsp sesame oil
2 tsp hoi sin sauce
3 tbsp soy sauce
1 tbsp oyster sauce

Sesame or peanut oil to cook


Heat a large wok or heavy bottomed frying pan over medium high heat. Add a tablespoon of sesame or peanut oil. Fry diced bacon in the oil until brown. Remove from pan and set aside. Add egg mixture to the pan and toss while it cooks. It should resemble scrambled eggs. Remove from pan and set aside with bacon.

Add another tablespoon of oil to the pan and cook onion and garlic until soft. Add frozen carrots, peas and corn. Toss until warmed through.

Add cooked, chilled rice. Just a quick note – it’s really important to make sure that you chill the cooked rice as this will stop it from overcooking and turning into a sticky mess. You can chill it quickly by spreading it over a baking tray and popping it in the fridge for an hour or so. Toss the rice with the vegetable mix until everything is incorporated.

Add the sauces (sesame oil, hoi sin, soy and oyster sauce). Give everything a good mix and cook until hot.

What is I Am Hunter?

I Am Hunter wants to change the way hunting is perceived and to change the conversation from a negative one driven by anti-hunters to a positive one led by hunters.

Our goal is to help hunters become positive role models and ambassadors for hunting, while simultaneously helping non-hunters understand why hunting is important. 

You can become a supporter and help us achieve our goal and spread a positive message about hunting with the wider community. 

Related content

If you would like to know more about hunting wallabies, kangaroos or deer in Tasmania, check out these related articles and podcasts. 

Our other channels


Follow us on Facebook


Follow us on Instagram


Subscribe to our YouTube channel.

Get our newsletter

Get our free monthly newsletter direct to your inbox

Listen on iTunes

Listen to our podcast on iTunes.

TV series

Watch I Am Hunter episodes on My Outdoor TV (MOTV)

Leave a comment

One thought on “Venison in black bean sauce with fried rice”