Venison Stir Fry

5 from 1 vote

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.

Course: dinner, venison

Cuisine: asian

Servings: servings

Calories: 404kcal

Author: Sarah Baumeister

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.

Nutrition