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.
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 STIR-FRY
Consider this a master recipe for any stir-fry you might want to throw together on a Wednesday night. The most important thing is to remember the ingredients and the proportions of the velvet marinade. Everything else is your choice. When making any stir-fry, the work is in the chopping, so do everything before you heat up the wok. Speaking of which, if you don't have a wok and you like Chinese food, you really ought to get one. But a large saute pan will work in a pinch. Also make sure to use your most powerful burner for stir-frying. If you really want to do it right, use one of those outdoor burners that can kick up to 40,000 BTUs.
Provided by Hank Shaw
Categories Main Course
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225 kcal, Carbohydrate 6 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 1363 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
VENISON TENDERLOIN
Oh so tender! Last night it was venison steak, tonight it is venison tenderloin. Thanks again Scott--and thank you Phillip! (another dear deer man!) Thanks Carrie and Tom!
Provided by Sweetiebarbara
Categories Deer
Time 40m
Yield 1 tenderloin, 3 serving(s)
Number Of Ingredients 9
Steps:
- Lightly sprinkle tenderloins with pepper and set aside.
- Sauté onions in 1 tablespoon butter.
- Add garlic and cook another 3 minutes.
- Add mushrooms, sautéing another 10 minutes.
- When done, remove vegetables and add the rest of the butter.
- Sauté venison 2-3 minutes per side.
- When done, place on platter and return vegetables to pan.
- Add flour stirring until it becomes a thick brown paste.
- Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
- Correct seasoning and pour over tenderloins.
- Serve.
Nutrition Facts : Calories 353, Fat 15.9, SaturatedFat 8.3, Cholesterol 57.8, Sodium 112.8, Carbohydrate 18.1, Fiber 2.6, Sugar 5.5, Protein 36
TORTELLINI STIR-FRY
Make and share this Tortellini Stir-Fry recipe from Food.com.
Provided by LMillerRN
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- HEAT oil in large skillet over medium-high heat. Add vegetables; cook, stirring occasionally, for 7 to 8 minutes or until crisp-tender.
- STIR in cooked pasta, stir-fry sauce, water, and crushed red pepper; cook for 1 to 2 minutes or until mixture is heated through. Sprinkle with nuts just before serving.
Nutrition Facts : Calories 248.8, Fat 9.9, SaturatedFat 3.1, Cholesterol 26.8, Sodium 393.7, Carbohydrate 31.2, Fiber 1.3, Sugar 0.8, Protein 9.3
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 :
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
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