Venison Stir Fry - Peruvian Style
This venison stir fry is a cultural fusion that brings out the best of lean deer meat. Whether you're using tender venison steak, leg meat, or experimenting with different noodles, there are many ways to make this your own.
Ingredients
For the Sauce
- 1 tablespoon olive oil
- 1 tablespoon minced ginger
- 6 garlic cloves, minced
- 1/2 teaspoon red chili flakes
- 1/2 cup soy sauce
- 1/2 cup water (or chicken stock or venison stock)
- 1/4 cup Dry white wine or Xiao Xing
- 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
- 4 russet potatoes, peeled and cut into 1/2 inch dice)
- 2 yellow or red bell peppers, sliced
- 1 large red or yellow onion, sliced thinly
- 1 cup diced tomatoes
- 2 tablespoons cilantro, chopped
- 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 and sesame oil. 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
- Best cuts of venison: This stir fry works best with tender cuts like backstrap, tenderloin, or venison round steaks. If using leg steaks, slice thinly and marinate longer to keep the meat tender.
- Slicing tip: For even cooking, slice the venison across the grain into thin strips while it's still slightly frozen.
- Marinade shortcut: You can marinate the venison for as little as 30 minutes, but 2-4 hours yields better flavor.
- Vegetable swaps: Try this with snow peas, shiitake mushrooms, or bok choy.
- Serving idea: Serve over jasmine rice, brown rice, or rice noodles. Garnish with green onion, toasted sesame seeds, and a squeeze of lime for brightness.
- Leftovers: Store in an airtight container and reheat in a hot pan or microwave. Best eaten within 3 days.
- Wild game note: This recipe works great with deer, elk, antelope or moose meat.
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!