Venison Stir Fry Food

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

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.

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!

RASPBERRY VENISON SKILLET

Steps:

• Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
• Bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more.
• Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.

STIR-FRIED VENISON

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.

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.

VENISON AND RICE STICK STIR-FRY

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.