Venison Stir Fry
A fast, high-heat venison stir fry keeps lean deer meat tender with a quick sear without using a marinade. Potatoes, peppers, and a savory soy & wine sauce bring together Cantonese technique and Peruvian flavor in under 45 minutes.
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
Calories: 847kcal | Carbohydrates: 48g | Protein: 77g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 179mg | Sodium: 1777mg | Potassium: 1988mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2197IU | Vitamin C: 97mg | Calcium: 90mg | Iron: 13mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!