Venison Stir Fry Recipes

QUICK VENISON STIR FRY

Steps:

• 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!

VENISON STIR-FRY

Steps:

• Slice the venison into thin slivers of about 1/4 inch or less and anywhere from 1 to 3 inches long. Mix with the marinade and set aside while you cut all the other ingredients.
• Heat the peanut oil in the wok or a large, heavy pot until it reaches 275°F to 290°F. Don't let it get too hot. Add about 1/3 of the venison to the hot oil and use a chopstick or butter knife to separate the meat slices the second they hit the hot oil. Let them sizzle for 30 seconds to 1 minute. Remove with a Chinese spider skimmer or a slotted spoon. Set aside and cook the remaining venison one-third at a time.
• Pour out all but about 3 tablespoons of the oil. Save the oil for the next time you cook Chinese food.
• Get the remaining oil hot over high heat on your hottest burner. The moment it begins to smoke, add the chiles and bell peppers and stir-fry for 90 seconds. Add the garlic and cook another 30 seconds. Add the venison and stir fry 90 seconds.
• Add the cilantro and soy sauce and stir fry a final 30 seconds, just until the cilantro wilts. Turn off the heat and stir in the sesame oil. Serve at once with steamed rice.

VENISON STIR-FRY

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.

VENISON STIR FRY RECIPE

Steps:

• Combine ingredients for marinade. Add venison slices and set aside.
• Prepare vegetables and aromatics for stir fry.
• Add 1/2 tbsp of olive oil and 1/2 tbsp of sesame oil to wok and heat over medium high heat until oil is hot.
• Drain marinade from venison and add 1/2 of meat to hot wok. Venison should sizzle when it hits the work. Stir fry for 1-2 minutes, until venison no longer has any red showing on meat. Remove steak from wok and repeat with other 1/2 of meat and remove from wok, setting aside while you cook the vegetable portion.
• Heat remaining olive oil and sesame oil in wok. Add onion, ginger, garlic, jalapeno and red bell pepper slices and stir fry 2 minutes.
• Add broccoli to pepper mixture and stir fry 1-2 minutes, until broccoli is cooked but still slightly crisp. It should be a bright green.
• Toss venison slices with the broccoli mixture, stir frying about 30 seconds.
• Serve with additional coconut aminos (or soy sauce) if desired.

SWEET PEPPER VENISON STIR-FRY

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.