1. Mix together all the ingredients for the marinade in a large bowl. Add the diced venison and mix so the meat is well  covered. Set aside for 15 minutes
  2. Heat the oil in a frying pan. Remove the venison from the marinade and fry off for about 3 minutes on each side until cooked through. Remove from the pan and keep warm
  3. Pour the rest of the marinade into the pan and heat through for a few minutes until it begins to reduce. Set aside in a  serving jug
  4. Wash and cut the pak choi, baby spinach and arrange on a serving plate
  5. Place the diced venison over the salad and pour over the sauce
  6. Garnish with Spring onions and serve