Venison Stir-Fry
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4 people
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Calories
225 kcal
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Course
Main Course
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Cuisine
Chinese
Venison Stir-Fry
Description
This Venison Stir-Fry recipe starts by slicing lean, trimmed venison into thin strips and marinating them with a combination of Shaoxing wine, soy sauce, salt, and potato starch mixed with water. The starch creates a light coating that seals moisture. The venison is cooked in batches by frying in hot peanut oil at 275°F to 290°F, which renders quick searing while preserving tenderness.
After all the meat is cooked and set aside, excess oil is reserved and heated aggressively to quickly stir-fry red chiles and sliced bell peppers until tender-crisp. Slivered garlic is added last for a brief sauté, then the venison is returned to the wok. The dish is tossed with fresh cilantro, additional soy sauce, and toasted sesame oil to develop fresh herbal notes and deepen flavor complexity.
The finished stir-fry delivers tender venison with a lightly crisped exterior balanced by sweet and spicy pepper notes, pungent garlic, and a fragrant finish from sesame and cilantro. It can be served as a main with steamed rice to absorb the savory sauce and provide textural contrast.
Ingredients
MARINADE
- 2 tablespoons Shaoxing wine or dry sherry
- 1/2 teaspoon salt
- 3 tablespoons soy sauce
- 1 tablespoon potato starch or corn starch, mixed with 2 tablespoons water
STIR FRY
- 1 pound venison trimmed of fat
- 1 1/2 cups peanut oil or other cooking oil
- 1 red chile to 4 fresh
- 1 bell pepper sliced, red or yellow
- 3 garlic slivered, cloves
- 1 cilantro roughly chopped, bunch
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Instructions
- Slice the venison into thin slivers of about 1/4 inch or less and anywhere from 1 to 3 inches long. Mix with the marinade and set aside while you cut all the other ingredients.
- Heat the peanut oil in the wok or a large, heavy pot until it reaches 275°F to 290°F. Don't let it get too hot. Add about 1/3 of the venison to the hot oil and use a chopstick or butter knife to separate the meat slices the second they hit the hot oil. Let them sizzle for 30 seconds to 1 minute. Remove with a Chinese spider skimmer or a slotted spoon. Set aside and cook the remaining venison one-third at a time.
- Pour out all but about 3 tablespoons of the oil. Save the oil for the next time you cook Chinese food.
- Get the remaining oil hot over high heat on your hottest burner. The moment it begins to smoke, add the chiles and bell peppers and stir-fry for 90 seconds. Add the garlic and cook another 30 seconds. Add the venison and stir fry 90 seconds.
- Add the cilantro and soy sauce and stir fry a final 30 seconds, just until the cilantro wilts. Turn off the heat and stir in the sesame oil. Serve at once with steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 37g | 74% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 1363mg | 57% |
| Potassium | 561mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 41mg | 46% |
| Calcium | 14mg | 1% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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