1. Heat vegetable oil and soy sauce in a thick bottom frying pan, season the diced venison and add to the pan.
  2. Brown off the meat and add the Thai red curry paste and onions, fry for 3 mins.
  3. Add the coconut milk, stirring until the ingredients are combined well and bring to the boil.
  4. Simmer for 2 mins and add the pepper & mange tout, simmer for a further 5 mins until meat is tender.
  5. Add chopped corriander & chillies and serve with jasmine rice.