Venison Stir Fry is a fast, high-heat way to cook lean venison steak with crisp vegetables and a savory sauce, ready in under 45 minutes. This version is my take on lomo saltado, a Peruvian stir fry that blends Cantonese technique with Latin American flavor (chifa), combining soy sauce and wine along with peppers, tomato, and potatoes.
Quick Look: Venison Stir Fry Recipe
- Ready in: About 40 minutes
- Serves: 4
- Calories: 847
- Main ingredients: Venison steak cuts (backstrap, tenderloin, or deer round steaks), russet potatoes, bell peppers, onion, tomato, soy sauce, Shaoxing or white wine, garlic, ginger
- Cooking method: Stovetop using one skillet or wok
- Why this version works: No marinade needed without sacrificing flavor. A fast sear keeps lean venison tender without creating excess steam, which can ruin your chances of creating a crust.
SUMMARIZE & SAVE THIS CONTENT ON
Lomo saltado comes from a real culinary tradition: Chinese immigrants brought stir-frying techniques to Peru generations ago, and the two styles merged into something distinct where high heat and a wok meet Peruvian ingredients like peppers, tomato, and fries.
I wanted to make this a deer meat dish because the technique suits lean wild game so well. High heat, thin slices, and a fast sear are some of the best ways to cook venison steak cuts without drying it out.
It’s also a smart way to use up the odd trim pieces left over from breaking down a backstrap, since they don’t need to look like a clean steak to work here. Slice them thin, sear them hot, and they blend perfectly into the dish, just like beef would in a traditional stir-fry. If you’re looking for more ways to cook venison steak cuts like backstrap, check out my venison backstrap recipes for more quick-cooking ideas.
Why This Recipe Works
- Batch searing keeps the venison from steaming. Cooking it in small amounts over high heat means the pan stays hot enough to brown the meat instead of simmering it. I use this same technique with my venison and mushroom stroganoff.
- The sauce goes in last. Adding it at the end coats everything quickly without giving the peppers and onion time to soften.
- The potatoes are par-cooked and dried first. That head start lets you crisp the outside of the potato without leaving a raw center.
- Slicing across the grain shortens the muscle fibers. Combined with thin slices, this keeps a lean cut like venison tender instead of tough and chewy.
- Everything is prepped before the cooking begins. Since the actual cooking takes just a few minutes, having ingredients ready makes the fast cook time possible.
Notes on Ingredients
See the recipe card for full information on ingredients and quantities.
- Venison: Use a tender cut such as backstrap (deer loin), tenderloin, or a venison round steak from the deer hind quarter. This is also a great way to use up the odd trim pieces left over from breaking down a backstrap. Most important tip: trim off all silverskin and slice into similar-sized strips across the grain so they cook evenly, and the meat is as tender as possible
- Soy sauce: Regular or low-sodium both work. Just make sure the label says “naturally brewed” to make sure it’s real soy sauce. For soy-free, swap in coconut aminos or tamari in the same amount.
- White wine: Shaoxing wine adds depth you can’t quite get elsewhere, but it’s not always easy to find, so I find dry white wine works well and brings a slightly lighter flavor.
- Toasted sesame oil: This is a finishing oil, not a cooking oil. Add it at the end for aroma and flavor. It burns and turns bitter over high heat, which is why it’s added at the end.
- Russet potatoes: These will give you a firmer bite than something like a Yukon Gold or red potato. I personally like using skin-on Yukons because of their creaminess. But that texture isn’t for everyone.
- High-smoke-point oil: Use regular olive oil (not extra virgin), peanut, avocado, or vegetable oil for searing. Extra virgin olive oil starts to smoke and break down at wok-level heat, which affects both flavor and how well the meat browns. Save the expensive olive oil for the sauce, where the heat level is much lower.
If you love cooking venison backstrap, try this grilled venison backstrap with compound butter or this smoked venison backstrap next.
Substitutions and Additions
- Classic soy-ginger stir fry: Skip the potatoes and tomato and swap in broccoli, snap peas, and carrots for a more traditional stir fry.
- Spice it up: Add sliced fresh chilies or a spoonful of gochujang for more heat, or use aji amarillo paste to stay closer to the dish’s Peruvian roots. If you like spicy flavors, try my spicy venison jerky too.
- Swap the starch: Serve over noodles instead of rice, or skip the potatoes altogether and serve over cauliflower rice for a lower-carb meal.
- Vegetables: Use whatever’s in season or in the fridge. Bell peppers, onion, and tomato are traditional in Peruvian lomo saltado, but snow peas, bok choy, or mushrooms all work in their place.
- Other proteins: This method works just as well with elk or antelope, and beef sirloin is a fine substitute if you’re out of venison. You can even use skinless goose or wild duck breast.
How To Make Venison Stir Fry
This deer stir fry comes together in a few minutes once the pan is hot, so have everything sliced, prepped, and within arm’s reach before you light the burner.
1. Sauté the Garlic and Reduce the Wine for Sauce. Add the olive oil, garlic, and ginger to a small pot over medium heat. Cook for about 2 minutes, until the garlic is translucent and tender.
Add the wine to the pot and cook, reducing it to about half.
2. Finish the Sauce. Add the soy sauce, water, sugar, sesame oil, and chili flakes to the pot. Bring it to a boil, then remove from the heat and set aside for later.
3. Cook the Potatoes. Cut the potatoes into 1/2-inch cubes and place them in a pot of water. Bring to a slow simmer and cook the potatoes for 5 minutes. Drain and completely dry off with paper towels or a kitchen towel. The potatoes should be just tender enough to pierce with a fork. Set these aside.
4. Slice and Season Venison. Slice the venison into ⅛–¼ inch strips. Be sure to cut across the grain. Pat the venison dry and season with salt and pepper.
5. Brown the Meat. Heat 3 tablespoons of oil in a large skillet or wok over high heat. When the oil shimmers, add the meat in a single layer and cook for 2-3 minutes, or until browned.
Cook in batches if you don’t have a large enough pan, as overcrowding the pan leads to steaming the meat rather than browning it. Remove the meat and set aside.
6. Sauté the Potatoes. Add the partially cooked potatoes to the pan and cook, stirring, for about 3 minutes. Check whether one of the cubes is cooked through.
If it’s still a little hard, cook for another minute or 2, adding more cooking oil if needed. Remove and set the potatoes aside.
7. Cook the Vegetables. Discard the cooking oil that’s left in the pan. Add the remaining 3 tablespoons of oil and heat over medium-high heat. Add the bell peppers and onions to the pan and cook, stirring, for about 2 minutes.
8. Complete the Dish. Add the sauce, potatoes, tomatoes, and venison to the pan and stir until everything is mixed and coated with the sauce.
Cook over medium-high heat until everything is heated through, about 30 seconds. Top with sliced green onions and cilantro.
Chef Tips & Troubleshooting
- Prep ahead for smooth cooking. This dish moves fast, so make the sauce and have all ingredients sliced and chopped before you heat the pan.
- Cook the venison in batches. Just like searing venison stew meat to build flavor, we need to do the same here. Overcrowding the pan cools the cooking surface and steams the meat instead of browning it. It’s best to give it room when cooking. Keep an empty bowl next to your stove to add the cooked venison as it finishes.
- Use very high heat. A wok burner or cast-iron pan over a high heat source is ideal. The oil should shimmer before you add ingredients to the pan and sizzle immediately as you add the meat or vegetables.
- Par-cook the potatoes first. Gently simmer them, then dry them well before cooking in oil. This is what helps them cook evenly.
- Keep the vegetables crisp. Stir fry the peppers and onion just long enough to soften slightly, then pull them while they are still slightly crisp.
- Serve it right away. This dish is best straight from the pan, while the vegetables still have some bite and the venison is at its most tender. If you let it cool and then reheat it, you risk drying out the meat.
Make Ahead and Storage
- Storing Leftovers: Refrigerate in an airtight container for 3–4 days. If you can, store the components separately as the potatoes soften once they sit in the sauce. Freezing isn’t recommended for the finished dish because the potatoes and peppers get mealy once thawed. If you want to plan ahead, freeze the raw venison sliced and portioned instead.
- Reheating. Reheat in a hot skillet, not the microwave. This gives you more control when warming the leftovers. Microwaving usually leads to overcooking.
- Meal prep: You can slice the venison up to a day ahead, make the sauce up to 3 days ahead, and par-cook the potatoes up to 2 days ahead. Store each separately in the fridge until you’re ready to cook.
Venison Stir Fry FAQs
How do you keep venison from getting tough in a stir fry?
Slice it thin, about ⅛ to ¼ inch, across the grain, and cook it in batches over very high heat for no more than a minute or two per side. The two things that make venison tough are overcrowding the pan and overcooking it, so give the meat room to sear fast and pull it while it still looks slightly underdone.
Do I have to marinate venison before stir frying?
No, skip the venison marinade for this recipe. A wet marinade adds moisture, and that moisture turns to steam the second it hits a hot pan, which keeps the venison from browning properly. For a fast sear with good color, pat the meat dry and go straight into the hot oil
What’s the best venison cut to use for a stir fry?
Stick to tender, quick-cooking cuts such as backstrap, tenderloin, or round steak. These have little connective tissue, so they stay tender with a fast sear. Tougher cuts like shoulder or neck need low, slow cooking to break down and won’t work here.
What to serve with Venison Stir Fry
- Serve this over steamed white rice or crispy bottom rice for more texture. Rice noodles or pad Thai noodles are also an excellent choice.
- For added crunch, I like to top the dish off with crispy potato chips or potato straws.
- For a weeknight shortcut, I’ll use leftover roasted potatoes and day-old rice, crisped up in a skillet before serving. If you’re after something fancier, drizzle it with homemade spicy gochujang mayo.
- A spicy cucumber salad or chopped vegetable & ginger salad work great as simple sides.
More Venison Recipes
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Venison Stir Fry
Ingredients
For the Sauce
- 1 tablespoon olive oil
- 1 tablespoon minced ginger
- 6 garlic cloves, (minced)
- ½ teaspoon red chili flakes
- ½ cup soy sauce
- ½ cup water, (or chicken stock or venison stock)
- ¼ cup dry white wine (or Shaoxing wine)
- 2 tablespoons toasted sesame seed oil
- 2 tablespoons sugar
For the Stir Fry
- 6 tablespoons olive oil, (or peanut oil)
- 2 pounds boneless venison, (cut into thin strips)
- 3 russet potatoes, (cut into 1/2 inch dice)
- 2 bell peppers, (thinly sliced)
- 1 large red or yellow onion, (thinly sliced)
- 1 cup diced tomatoes
- 1/4 cup cilantro leaves
- 4 green onions, sliced thinly
- salt and pepper to taste
Instructions
Make the Sauce
- Heat a small pot over medium heat. Add the olive oil, garlic and ginger. Cook for about two minutes or until the garlic is translucent and tender.
- Add the wine and reduce to about half.
- Add the soy sauce, water, sugar, sesame oil and chili flakes. Bring to a boil and then remove from the heat. Set aside for later.
Cook the Potatoes
- Peel and cut the potatoes into 1/2-inch cubes.
- Place the potatoes in a pot of water. Bring to a slow simmer and cook the potatoes for 5 minutes. Drain and completely dry off with paper towels or a kitchen towel. The potatoes should be just tender enough to pierce with a fork.
- Set the potatoes to the side.
Prepare the Stir Fry
- Season the sliced venison with salt and pepper.
- In a large frying pan or large wok, heat 3 tablespoons of oil over high heat.
- Brown with meat quickly, 2-3 minutes at most. Cook in batches if you don’t have a large enough pan. Remove the meat and set aside.
- Add the par-boiled and dried potatoes to the pan and cook while stirring for around 3 minutes. Check to see if one of the cubes is cooked thoroughly. If it’s still a little hard, cook for another minute or 2 adding more cooking oil if needed. Remove and set the potatoes to the side.
- Discard the cooking oil that’s left in the pan. Add the remaining 3 tablespoons of oil and heat over medium high heat.
- Add the bell peppers and onions, cook while stirring for about 2 minutes.
- Add the sauce, potatoes, tomatoes, and venison to the pan and stir until everything is mixed and coated with the sauce. Cook over medium-high heat until everything is evenly coated and heated through, about 30 seconds
- Serve immediately with rice or noodles. Top with fresh cilantro, green onions, and sesame seeds.
NOTES
- Prep ahead for easy cooking. This dish moves fast, so have the sauce made and everything sliced and chopped before the pan goes on the heat.
- Cook the venison in batches. Searing too much at once cools the pan and steams the meat instead of browning it. Give it room, and keep an empty bowl nearby for the cooked batches.
- Use very high heat. A wok burner or cast iron pan over a hot flame works best. The oil should shimmer before anything goes in, and sizzle immediately on contact.
- Par-cook the potatoes first. A quick simmer, then dry them well before they hit the oil — that’s what lets them brown instead of stick.
- Keep the vegetables crisp. Stir fry the peppers and onion just until they soften slightly, then pull them before they go limp.
- Serve it right away. Best straight from the pan, while the vegetables still have bite and the venison is at its most tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
1 thought on “Venison Stir Fry – Chifa Style”
I had no idea peruvian stir fry was a thing! Thanks for the recipe!