Venison Stir Fry Recipes
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 STIR-FRY
Make and share this Venison Stir-Fry recipe from Food.com.
Provided by Diana Adcock
Categories Deer
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the broth, soy sauce, sesame oil, marmalade in a bowl.
- In a small bowl combine cornstarch with a little bit of water.
- Cut meat across the grain 1/8 inch thick-ya know, thin strips.
- Heat oil in wok over high heat-when hot add onion-stir fry and add meat-stir fry add remaining veg-stir fry.
- Add the marmalade mixture, stir, then the cornstarch mixture and cook quickly until thickened.
- Serve over rice.
- This can be done with Buffalo, elk or moose.
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- Whisk all the sauce ingredients together and set aside. If using thin slices of steak, pour half the sauce over the meat and allow it to marinate for a few hours. If choosing to serve over noodles, you can double the recipe for the sauce. You may not need all of it though.
- Heat a large wok or sauté pan over high heat. Add two tablespoons of cooking oil to the pan and swirl to coat. When the oil is hot, add the vegetables and toss. Work in batches as needed, starting with vegetables that take longer to cook first, such as broccoli, carrots, asparagus, onions, and mushrooms. If needed, add a splash of water and cover with a lid for a couple minutes to steam. When they are about halfway through cooking, add the remaining vegetables that cook quickly, such as bell peppers and cabbage. Cook until the vegetables start to soften, but don’t overdo it. They should retain some crunch. Remove from pan and set aside.
- Add another tablespoon of cooking oil to the pan and brown the venison (or whatever meat you’re using).
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- Before cooking, marinate your meat for at least 4 hours or up to overnight. To marinate, in a bowl with a lid or zip top bag, combine 3 tablespoons of the oil, 1/4 cup of the soy sauce/coconut aminos, the lime juice and the venison. Make sure all of the meat is coated and set it in the fridge until you’re ready to cook.
- When you’re ready to cook, heat the remaining oil in a large saucepan or wok over medium high heat. When the pan is hot, add the bell peppers, carrots and onion and saute for about 5 minutes, or until they start to soften.
- Then, add the marinated venison, garlic, broccoli, water chestnuts if using, remaining soy sauce, vinegar, and honey. Saute for about 5-8 minutes, until the venison is browned on the outside and the broccoli is softened a bit. Don’t overcook it, you want the venison tender. Remove from the heat when done.
- When you’re ready to serve, spoon the mixture over rice and top with sesame seeds, lime and green onion. Enjoy!
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