We have found that venison is great for stir frying. We are also huge fans of Asian cuisine so when the Mrs. made this dish, we instantly knew it was going into the rotation. Word to the wise, this recipe has some kick, so its not for the faint of heart!
- 1/2c low sodium soy sauce
- 4T brown sugar
- 1T chili garlic sauce
- 1T apple cider vinegar
- 1/4t cinnamon
- 1/2t ground ginger
- 1/2t garlic powder
- 1/2t cloves
- 2t red pepper flakes
*mix 1T cornstarch and 1/3c water in separate bowl
Stir fry ingredients
- 2T olive oil
- 5lbs venison stir fry
- 2 red bell peppers sliced
- 1/2 onion chopped
- 1t minced garlic
- Make Szechuan sauce by combining all sauce ingredients and set aside. *mix 1T cornstarch and 1/3c water in separate bowl
- Lightly sprinkle seasoning salt and garlic power on one side of venison.
- Pour 1T olive oil in large skillet on high heat.
- Add venison in single layer, careful not to overcrowd (results in steaming), and flash fry each side. Set aside and repeat until all the venison is cooked
- Add remaining olive oil and sauté veggies for 4-5 minutes.
- Add garlic and sauté for 1 more minute.
- Reduce heat to medium, add venison, Szechuan sauce and cornstarch mixture.
- Toss to combine and simmer still sauce thickens to your liking.
- Serve with rice. I prefer basmati or jasmine rice which can be prepared in advance. But I am all about using what you’ve got so minute rice will also do nicely.