Venison Stir-Fry

Venison Stir-Fry

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 4

    • About This Recipe

    “This is a by-request recipe and comes highly recomended.”

    Ingredients

  • 1/4 cupbeef stock
  • 3teaspoonssoy sauce
  • 1teaspoonsesame oil
  • 3teaspoonsorange marmalade
  • 1teaspooncornstarch
  • 1lbvenison
  • 2teaspoonsminced ginger
  • 3teaspoonsvegetable oil
  • 1mediumonion
  • 1/2 lbsnow peas
  • 1cancut baby corn

    • Directions

  • 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.

    • Reviews

  • “Wonderful. I love this recipe because it does not overpower the wild venison taste. Many recipes overdo it and lose the venison taste all together. Well done.”

  • “We had this for lunch today. A very quick and easy recipe to make. It was served over brown rice and everyone liked it. “

  • “Nice quick recipe DiB’s. I didn’t have any marmalade so substituted some honey and served over couscous, very enjoyable! You didn’t make mention of when to add the ginger so I included with the first step and it worked well.”

  • “I don’t have a rating for this because I made so many variations to it that it turned out to be a completely different (and very good) recipe.See “Erica’s broccoli and chicken stir-fry” by Little Bunny Fufu if you’d like to view it. (Please do!)”

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