VENISON AND RICE STICK STIR-FRY
Provided by Nigella Lawson
Categories dinner, project, main course
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Slice venison into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in either a bowl or sealable plastic bag, and add gin, canola oil, star anise, juniper berries, garlic cloves, thyme and onion. Mix well, and cover or seal. Marinate at room temperature for about 2 hours, or refrigerate up to 24 hours.
- Shortly before cooking, place rice noodles in a heatproof bowl, and cover with boiling water. Allow to stand and soften for about 5 minutes, then drain well and set aside.
- Heat a wok or large skillet over high heat for 1 to 2 minutes. Remove meat from the marinade, reserving 3 tablespoons of liquid. Add meat to hot pan. Stir rapidly to sear, 1 to 2 minutes. Add garlic-infused oil to pan, then Napa cabbage, bean sprouts and Chinese greens. Fry just until vegetables are wilted, about 1 minute.
- Mix reserved marinade with 1 tablespoon water, and add to pan. Stir in the drained rice noodles. Stir-fry just until everything is well heated, another 30 seconds to 1 minute, adding up to 1/4 cup more water if pan becomes dry. Season with 1 tablespoon soy sauce, or to taste. Transfer quickly to two plates, and serve immediately.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 30 grams, Carbohydrate 58 grams, Fat 35 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 859 milligrams, Sugar 5 grams, TransFat 0 grams
SWEET PEPPER VENISON STIR-FRY
"Every year our friends have a game feed where everyone brings a different wild dish," says Kathy Gasser of Waukesha, Wisconsin. "This one knocked their socks off-they almost licked the wok clean!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
Nutrition Facts :
VENISON TIPS AND RICE
This is a great recipe for your deer hunter. I'm not crazy about venison, but with this recipe, you don't taste the wild game. My father-in-law swears it's made with beef tips. Serve and see what your family thinks!!
Provided by TLGIBBS
Categories Meat and Poultry Recipes Game Meats Venison
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
- Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.
Nutrition Facts : Calories 331 calories, Carbohydrate 39.1 g, Cholesterol 85.7 mg, Fat 6.7 g, Fiber 2.8 g, Protein 28.7 g, SaturatedFat 1.5 g, Sodium 497.3 mg, Sugar 4.7 g
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