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.
