This Venison Stir Fry features silky, tender pieces of venison and fresh vegetables cooked at high heat and then coated in a savory, slightly sweet asian-inspired sauce.
While we love using our venison meat in staples such as ground venison tacos and venison ragu, sometimes it’s nice to switch it up. This venison stir fry recipe is perfect for when we want something fresh and veggie forward.
The key to having the venison turn out tender and silky smooth? A process called “velveting.” This involves coating your meat in starch and a bit of seasoning before cooking at high heat. This keeps the meat juicy and gives it that glossy finish that is typical of chinese cooking. The starch (in this case cornstarch) also helps to thicken the stir fry sauce a bit!
It may sound like a fancy cooking technique but it is actually incredibly easy.
Why you’ll love this recipe
- Tender Venison: No dried out meat here! It is marinated, cut against the grain, and cooked quickly, all of which ensure tender meat.
- Easy to prepare: Stir fry is so easy and takes only a few minutes to cook up. Plus if you prepare your ingredients the night before, it goes even faster.
- Unique but still family friendly: My boys love this recipe. Its also super versatile to switch up based on your own family’s preferences. For another family favorite venison recipe, try Venison Fajitas.
Ingredients
- Venison meat: Any cut you have on hand will work, even backstraps. Although I suggest saving them for this Venison Backstrap Recipe. You can also use beef in this recipe.
- Vegetables: You can use a mix of your favorites. I used broccoli, peppers, and mushrooms.
- Aromatics: This includes garlic and onions.
- Cornstarch: This is what helps “velvet” the meat and thicken the final sauce.
- Liquid flavors: A mix of soy sauce, rice wine vinegar, honey, and sesame oil.
How to make a delicious venison stir fry
Step 1. Slice venison thinly and against the grain and place into a mixing bowl. Add marinade ingredients. Refrigerate for at least one hour and up to 24 hours.
Step 2. Mix well and refrigerate for at least one hour and up to 24 hours.
Step 3. Heat oil in a large wok or skillet over high heat. Add coated venison pieces in a single layer and brown. 1-2 minutes per side until just cooked through and then move to a side plate.
Step 4. Add remaining oil to the skillet. Add broccoli and onions and cook for 3 minutes to start to soften.
Step 5. Add in mushrooms and peppers and cook for an additional 3-5 minutes or until your desired doneness is reached.
Step 6. While this is cooking mix together the remaining sauce ingredients, included ¼ cup soy sauce, 2 tbsp. honey, 1 tablespoon rice wine vinegar, and 1 tbsp. of sesame oil. Add to skillet along with cooked venison meat.
Step 7. Cook for 1 minute to bring everything together and serve.
Recipe Tips
- Allow marinade to work it’s magic for at least an hour but can be up to 24 hours. The longer marinade time with give you better flavor and more tender meat.
- Do not overcook your deer meat! The venison is thinly sliced and very lean. It will cook up quickly. Stay by your stove to avoid overcooking.
More Venison Recipes
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Venison Stir Fry
Ingredients
- 1 lb. venison thinly sliced
- 1 tbsp. cornstarch
- ¼ cup soy sauce
- 1 tbsp. rice wine vinegar
- 2 garlic cloves minced
- ¼ cup avocado oil or other high heat oil, seperated
- 1 medium onion thinly sliced
- 3 cups broccoli florets
- 10 oz. mushrooms sliced or quartered
- 1 red bell pepper medium sized and sliced into strips
Stir Fry Sauce
- ¼ cup soy sauce
- 1 tbsp. rice wine vinegar
- 2 tbsp. honey
- 1 tbsp. sesame oil
Instructions
- Slice venison thinly and against the grain and place into a mixing bowl. Add marinade ingredients including cornstarch, ¼ cup soy sauce, 1 tbsp. rice wine vinegar, and minced garlic. Refrigerate for at least one hour and up to 24 hours.
- Heat oil in a large wok or skillet over high heat.
- Add coated venison pieces in a single layer and brown. 1-2 minutes per side until just cooked through and then move to a side plate.
- Add remaining oil to the skillet. Add broccoli and onions and cook for 3 minutes to start to soften.
- Add in mushrooms and peppers and cook for an additional 3-5 minutes or until your desired doneness is reached.
- While this is cooking mix together the remaining sauce ingredients, included ¼ cup soy sauce, 2 tbsp. honey, 1 tablespoon rice wine vinegar, and 1 tbsp. of sesame oil.
- Add to skillet along with cooked venison meat. Cook for 1 minute to bring everything together and serve.
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