Women's
KID'S
Venison Mie Goreng
Venison Mie Goreng
Ingredients
Protein & Noodles
- 250–300g venison backstrap, sliced into thin strips
- 2 packs instant noodles (use included seasoning sachets)
- 1 egg
Vegetables
- 1/2 capsicum, sliced
- 1 small carrot, julienned
- 1 cup bean sprouts
- 2–3 spring onions, sliced
Method
- Prep: Slice venison into thin strips and season lightly with salt and pepper. Prep all vegetables. Keep spring onions aside for finishing.
- Cook noodles: Boil noodles for 2 minutes (slightly underdone), drain and set aside.
- Cook vegetables: Heat a wok or grill over high heat with a little oil. Add capsicum, carrot, and bean sprouts. Cook for 1–2 minutes until lightly charred but still fresh. Remove and set aside.
- Cook venison: In the same hot pan, sear venison for 1–2 minutes until just cooked. Remove from heat to keep it tender.
- Cook egg: Fry one sunny-side-up egg with crispy edges and a runny yolk. Set aside.
- Fry noodles: Add noodles back into the pan with the seasoning sachets. Fry for 1–2 minutes, letting them slightly caramelise.
- Combine: Return venison and vegetables to the noodles. Toss everything together over high heat for 30–60 seconds.
- Finish & serve: Plate up, top with the fried egg, and finish with fresh spring onions
About Rodrigo Santos
Rodrigo Santos is a hunter first and chef by trade, raised in South Brazil where he learned to respect the land and the animal through hunting with his father and brother. Now based in South Australia, he is the Executive Chef at Magill Estate Restaurant and Kitchen at Penfolds Winery, where he works with some of the country’s finest produce. He shares recipes and techniques that connect hunting and cooking, focused on turning the harvest into food worth sharing.