VENISON STIR FRY RECIPE
Thin strips of seasoned venison steaks stir fried with broccoli and red pepper.
Provided by Shelby Law Ruttan
Categories Main Course
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 4 people, Calories 254 kcal, Carbohydrate 3 g, Protein 34 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 610 mg, Sugar 1 g
VENISON STIR-FRY
Make and share this Venison Stir-Fry recipe from Food.com.
Provided by Diana Adcock
Categories Deer
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
STIR-FRIED VENISON
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in a bowl, cover with warm water and allow to sit for 30 minutes to soften.
- 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.
- After 30 minutes drain the mushrooms, remove stems and cut caps into slivers. Drain the venison, reserving the marinade.
- Heat oil in a wok or a skillet. Stir-fry the garlic, ginger and chili for a few seconds, then add the red peppers and mushrooms. Stir-fry for several minutes. Add the venison. Continue to stir-fry until the venison strips begin to firm up. Add the marinade mixture and stir-fry until the sauce begins to thicken, add the scallions and sesame oil, stir-fry another few seconds, then serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 2 grams
QUICK VENISON STIR FRY
Make this quick & healthy venison stir fry when you're running short on time and you want something packed with lean protein and veggies.
Provided by Miss AK
Number Of Ingredients 13
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 AND RICE STICK STIR-FRY
Provided by Nigella Lawson
Categories dinner, project, main course
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Slice venison into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in either a bowl or sealable plastic bag, and add gin, canola oil, star anise, juniper berries, garlic cloves, thyme and onion. Mix well, and cover or seal. Marinate at room temperature for about 2 hours, or refrigerate up to 24 hours.
- Shortly before cooking, place rice noodles in a heatproof bowl, and cover with boiling water. Allow to stand and soften for about 5 minutes, then drain well and set aside.
- Heat a wok or large skillet over high heat for 1 to 2 minutes. Remove meat from the marinade, reserving 3 tablespoons of liquid. Add meat to hot pan. Stir rapidly to sear, 1 to 2 minutes. Add garlic-infused oil to pan, then Napa cabbage, bean sprouts and Chinese greens. Fry just until vegetables are wilted, about 1 minute.
- Mix reserved marinade with 1 tablespoon water, and add to pan. Stir in the drained rice noodles. Stir-fry just until everything is well heated, another 30 seconds to 1 minute, adding up to 1/4 cup more water if pan becomes dry. Season with 1 tablespoon soy sauce, or to taste. Transfer quickly to two plates, and serve immediately.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 30 grams, Carbohydrate 58 grams, Fat 35 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 859 milligrams, Sugar 5 grams, TransFat 0 grams
STIR-FRY TENDERLOINS (VENISON)
Make and share this Stir-Fry Tenderloins (Venison) recipe from Food.com.
Provided by Kay o.
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- please have all ingredients prepped before cooking; Tastes best with fresh Venison tenderloins, same day type of fresh. And as fresh as you can get with the other ingredients as well, except the wine and soysuace for obvious reasons.
- trim the silver skin off the venison and cut into half inch thick slices.
- I said vegetable oil but peanut or olive oil works better and grab some pepper too.
- Preheat your large skillet or wok to smoking hot.
- Add the oil and spread meat over the bottom in one layer without crowding.
- You may have to do that last part in two or more batches, if you do reheat the pan EVERYTIME before adding the meat.
- Sear the meat over high heat on one side, turn and brown on the other. This should not take more than 20 second and the meat MUST remain rare.
- Remove the meat and add more oil if necessary, put in vegetables, mushrooms, and garlic. Sauté till heated through.
- Season with your taste amount of pepper, wine, and the soy sauce.
- Return meat to the skillet, stir up, and serve Immediately accompanied by rice, noodles, or bread.
- Super awesome for outdoor or indoor cooking. Hope you guys like it!
Nutrition Facts : Calories 172.1, Fat 10.6, SaturatedFat 1.4, Sodium 1014, Carbohydrate 15.2, Fiber 3.4, Sugar 6.9, Protein 4.8
SWEET PEPPER VENISON STIR-FRY
"Every year our friends have a game feed where everyone brings a different wild dish," says Kathy Gasser of Waukesha, Wisconsin. "This one knocked their socks off-they almost licked the wok clean!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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