Try the “Best Venison Stir Fry Ever!”
By angelamontana

Posted: November 20, 2012

Do you have a freezer full of venison, but you are running out of creative ways to incorporate the meat into your dinners?  Well, americanhunter.org believes that they found the “best venison stir fry ever” in the recipe below.  Give their recipe a try and see what you think:

Best Venison Stir Fry Ever!

If you take your deer to a professional butcher, chances are, along with those steaks, backstraps, roasts and hamburger he gives you back some chops. Most people broil or grill their chops, and that’s a great way to do them up. But for a tasty oriental twist, try stir frying them.

How much meat you need is dependent upon how many people you’ll be feeding. I figure about a half pound of meat per person, with my chops about a 1/2- to 3/4-inch thick; the amount of vegetables you use is dependent upon how much your crew likes them. Then I get a whole bunch of fresh carrots, fresh bean sprouts, celery, broccoli, a red bell pepper, a handful of mushrooms, some unsalted peanuts, 1 medium yellow onion and 2 cloves of garlic. You’ll also need 1 tbsp. of crushed red pepper, 1 tsp. of ground cumin, a cup of soy sauce and a bit of canola oil.

The first step is to marinate the chops in soy sauce overnight in the refrigerator. Then comes the work—prepping the vegetables. That means peeling, then chunking, carrots, slicing celery, cutting broccoli and dicing the garlic and onion. I like to keep everything in separate small cups so it is all handy and easy to grab.

It is best to do the cooking in a large wok, but since I like to keep the bone in my chops I find a very large skillet works best for me. Get the skillet very, very hot, then coat it with just enough canola oil to keep everything from sticking. Cook the meat about 30 seconds per side, then add everything else, including the seasoning. Stir constantly, making sure everything hits the hot skillet and is coated with all the spices and oil. Do not overcook!

Serve with a side of fried rice and, if I am feeling like it, I’ll top the stir fry with some of those crunchy cooked noodles you can find in the oriental food section at the store. Wash it down with some icy Tsing Tao beer. This is a low-calorie, low-fat meal that doesn’t taste like it.