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Venison Stir-Fry
1/4 cup beef stock
3 teaspoons soy sauce
1 teaspoon sesame oil
3 teaspoons orange marmalade
1 teaspoon cornstarch
1 lb venison
2 teaspoons minced ginger
2 teaspoons chili paste (Sriracha)
1 tablespoon minced garlic
3 teaspoons vegetable oil
1 medium onion, sliced
1/2 lb snow peas or spring green beans
1 cup diced green peppers

4 servings
20 minutes 10 mins prep
  1. Combine the broth, soy sauce, sesame oil, ginger, chili paste and marmalade in a bowl.
  2. In a small bowl combine cornstarch with a little bit of water. Do not combine directly with the sauce above, unless it has cooled. Combining cornstarch with hot liquids results in icky clumping.
  3. Cut meat across the grain 1/8 inch thick. Very thin strips as venison will normally be a little tough when cooked in this manner.
  4. Heat oil in wok over high heat-when hot add onion and stir fry until slightly translucent then add meat and stir fry, add remaining vegetables and garlic, then stir fry.
  5. Add the marmalade mixture, stir, then the cornstarch mixture and cook quickly until thickened.
  6. Serve over rice.

The orange marmalade is pretty important to the sauce, really! It adds a little sweetness and balances out the spiciness of the chili paste and the ginger.


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