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venison stir fry

One of my favorite weeknight go-to venison recipes. This is sure to wow all your friends.

  • 1 whole venison backstrap, trimmed and cut into 1/2 - 1″ cubes

  • 1/4 cup all-purpose flour

  • 2 tablespoons cornstarch

  • 1 teaspoon salt

  • 1/4 cup peanut oil

  • 1/2 teaspoon Asian sesame oil

  • 1 cup carrots, thinly sliced

  • 2 celery stalks, roughly chopped

  • 2 garlic cloves, minced

  • 1 teaspoon fresh gingerroot, minced

  • 1 1/2 cups bell pepper, any color, seeded and roughly chopped

  • 1 1/2 cups broccoli florets

  • 3 green onions, roughly chopped

  • 1/2 cup low-sodium soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame seeds

Combine flour, cornstarch, and salt in a medium bowl. Add cubed venison and toss to coat evenly. Shake off excess flour mixture.


Heat oil in a large cast iron Skillet over medium-high heat. Add venison, a few pieces at a time, and stir-fry until evenly browned and crispy. Remove browned meat from skillet, place on paper towels and cover with foil to keep warm.


Return skillet to medium-high heat, add sesame oil, carrots celery, garlic, ginger and bell pepper. Stir-fry for 2 to 3 minutes. Add broccoli, green onions, soy sauce, vinegar, Cook for 3 minutes.


Return venison to the skillet and stir-fry for 2 to 3 minutes. Stir in sesame seeds. Serve over warm rice or Asian noodles.



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