Easy Venison Stir Fry Recipe Live Wild Eat Wild
The venison steak or roast will slice easier if it is partially frozen. Stir fry the meat over high heat and flip it as soon as it is browned. Drain meat and vegetables on paper towel so that your dish isn't too oily. After thickening the sauce. Cook the cornstarch until the sauce turns a deep brown color.
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Directions. Start by slicing your venison tenderloin thin for the stir-fry. Marinate the tenderloin in 1 cup of soy sauce for a minimum of 1 hour but up to overnight. The longer the tenderloin marinates, the better. Combine 1/2 cup soy sauce, garlic, red pepper flakes, ginger, and corn starch in a bowl.
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Drain canned venison. In a large fry pan, warm venison and mushrooms over medium heat. Steam broccoli in a separate saucepan. Once the water from the mushrooms has boiled away, add broccoli, carrot shreds, baby corn, and water chestnuts. In a small bowl, combine stir fry seasoning and soy sauce. Add more soy sauce as desired.
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Cook for an additional 1-2 minutes. While the vegetables cook, add the stir fry sauce ingredients to a small bowl and whisk together. Add the venison back into the large skillet along with all of the stir fry sauce. Stir everything to combine and simmer for two minutes, or until the sauce is thickened slightly.
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Add the slices of venison in batches so you don't overload the pan. The key is to give each piece of venison plenty of space to retain the heat in the oil and pan. Let cook for 30 seconds to a minute. Remove the meat and set aside. 3. STIR-FRY THE VEGGIES: Pour off the oil from the wok, saving 2 Tbsp. for the veggies.
Venison stirfry
Step 3: Combine soy sauce, peanut oil, cornstarch, and black pepper in a small bowl. Pour over sliced venison and stir to combine. Refrigerate for 30 minutes before cooking. Step 4: Combine all sauce ingredients and set aside until ready to use. Step 5: Heat a large skillet over medium-high heat.
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The Stir-Fry. Heat the 3 tablespoons of oil in the wok until very hot. This is just when the oil begins to smoke. Be ready to add the ingredients as they will reduce the heat and keep the oil from burning. When the oil reaches this temp add the chiles and peppers and continuously stir for 60 to 90 seconds then add the garlic and continue to.
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Step 3: Heat a large wok or large skillet over medium high heat. Once hot, add a tablespoon of oil and swirl to coat. Step 4: Add the sliced onion, bell pepper, carrots, broccoli florets, and snow peas. Stir fry for about 3-4 minutes until vegetables are tender crisp and still vibrant in color.
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Saute venison with onions and spices until browned. There shouldn't be any grease as venison is quite lean, but if there is drain excess. Cook egg noodles according to packaging, drain water. Add frozen vegetables and diced tomatoes to venison. Cover and simmer 15 minutes or until vegetables are soft.
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Cook on medium heat for 3 minutes. In a small bowl, combine ¼ water and 1T cornstarch. Pour into sauce mixture and stir until it thickens. Add in cooked pasta. In a skillet, heat 1T olive oil. Sear the venison tips for 2-3 minutes on each side. Set aside. Add the venison to the pasta and sauce.
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Step 1: Before cooking, marinate your meat for at least 4 hours or up to overnight. To marinate, in a small bowl, a bowl with a lid or ziplock 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.
StirFried Venison, Chilli and Mixed Peas » Dish Magazine
Step 2. Mix soy sauce, sherry, sugar, cornstarch and vinegar together in a bowl. Cut venison into strips about one-half-inch wide and two-inches long, mix with the soy sauce mixture and allow to marinate for 30 minutes. Step 3. After 30 minutes drain the mushrooms, remove stems and cut caps into slivers. Drain the venison, reserving the marinade.
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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.
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Heat a non-stick wok or large non-stick skillet over high heat. Add peanut oil and venison; stir-fry until venison loses its red color, about 1 to 2 minutes. Remove venison with slotted spoon; reserve and keep warm. Stir in broccoli and carrot; cover and steam 1 minute.
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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.
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Cut venison into small strips and marinate in teriyaki for an hour or overnight in the refrigerator. Place olive oil in a medium to large skillet on medium heat. After venison has browned, add the carrots, asparagus, onion, baby corn, and mushrooms. Stir thoroughly. Cover and let simmer for 15 to 20 minutes or until vegetables are tender.
