Szechuan Style Venison Steak Recipes

Steps:

• Brown meat in oil, drain off any fat (not necessary with venison).
• Combine garlic, soy sauce, wine, brown sugar and red pepper; pour over meat.
• Cover tightly and cook slowly for 15 minutes.
• Combine water and cornstarch; add to pan.
• Cook about 5 minutes.
• Serve over rice or noodles.
• Top with sesame seed if desired.

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Steps:

• Place the venison in a large bowl. Cover with the teriyaki sauce, and sprinkle with garlic. Marinate at least 4 hours in the refrigerator.
• Sift together the flour and Creole seasoning. Dredge the venison in the flour mixture to coat. Discard remaining marinade.
• Heat the oil in a skillet over medium heat. Cook the venison 15 minutes, or until browned.

Steps:

• Cut meat into 1/4" strips, then make the marinade with the next 7 ingredients, stir combine meat marinade for 1 hour at room temperature.
• Heat the second amount of oil in wok until hot, stir fry carrot, celery& green onion till slightly tender, add the beef with the marinade, stir fry till meat is no longer pink.
• Mix the cornstarch with water, then stir into the wok with the veggies& beef.