Venison Stir Fry
This Venison Stir Fry features silky, tender pieces of venison and fresh vegetables cooked at high heat and then coated in a savory, slightly sweet Asian-inspired sauce.
Ingredients
- 1 lb venison thinly sliced
- 1 tbsp cornstarch
- 1/4 cup soy sauce
- 1 tbsp rice wine vinegar
- 2 cloves garlic minced
- 1/4 cup avocado oil or other high heat oil, separated
- 1 medium onion thinly sliced
- 3 cups broccoli florets
- 10 oz mushrooms sliced or quartered
- 1 medium red bell pepper sliced into strips
- 1/4 cup soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
Instructions
- Slice venison thinly and against the grain and place into a mixing bowl. Add marinade ingredients including cornstarch, 1/4 cup soy sauce, 1 tbsp. rice wine vinegar, and minced garlic. Refrigerate for at least one hour and up to 24 hours.
- Heat oil in a large wok or skillet over high heat.
- Add coated venison pieces in a single layer and brown. 1-2 minutes per side until just cooked through and then move to a side plate.
- Add remaining oil to the skillet. Add broccoli and onions and cook for 3 minutes to start to soften.
- Add in mushrooms and peppers and cook for an additional 3-5 minutes or until your desired doneness is reached.
- While this is cooking mix together the remaining sauce ingredients, included 1/4 cup soy sauce, 2 tbsp. honey, 1 tbsp rice wine vinegar, and 1 tbsp. of sesame oil.
- Add to skillet along with cooked venison meat. Cook for 1 minute to bring everything together and serve.
Notes
This Venison Stir Fry features silky, tender pieces of venison and fresh vegetables cooked at high heat and then coated in a savory, slightly sweet Asian-inspired sauce.