STIR-FRIED VENISON
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in a bowl, cover with warm water and allow to sit for 30 minutes to soften.
- Mix soy sauce, sherry, sugar, cornstarch and vinegar together in a bowl. Cut venison into strips about one-half-inch wide and two-inches long, mix with the soy sauce mixture and allow to marinate for 30 minutes.
- After 30 minutes drain the mushrooms, remove stems and cut caps into slivers. Drain the venison, reserving the marinade.
- Heat oil in a wok or a skillet. Stir-fry the garlic, ginger and chili for a few seconds, then add the red peppers and mushrooms. Stir-fry for several minutes. Add the venison. Continue to stir-fry until the venison strips begin to firm up. Add the marinade mixture and stir-fry until the sauce begins to thicken, add the scallions and sesame oil, stir-fry another few seconds, then serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 2 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
M Ahsaan
[email protected]This was a great recipe! I used venison backstrap, and it was so tender and flavorful. The stir-fry sauce was also very good. I will definitely be making this dish again.
Joshua Jr.
[email protected]I made this stir-fry last night, and it was so good! The venison was tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this dish again.
Md Ibrahim Ghazi
[email protected]This stir-fry was delicious! I used ground venison, and it cooked perfectly. The sauce was flavorful and not too spicy. I served it over rice, and it was a hit with my family.
Theo Lethobane
[email protected]I've made this stir-fry several times now, and it's always a hit! The venison is always tender and flavorful, and the vegetables are cooked perfectly. I highly recommend this recipe.
Dil Rub
[email protected]This was a great recipe! I used venison backstrap, and it was so tender and flavorful. The stir-fry sauce was also very good. I will definitely be making this dish again.
md raselahmed
[email protected]I made this stir-fry last night, and it was so good! The venison was tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this dish again.
Jennifer John
[email protected]This stir-fry was delicious! I used ground venison, and it cooked perfectly. The sauce was flavorful and not too spicy. I served it over rice, and it was a hit with my family.
Chrissy Chauppetta
[email protected]I've made this stir-fry several times now, and it's always a hit! The venison is always tender and flavorful, and the vegetables are cooked perfectly. I highly recommend this recipe.
Sabbir YT
[email protected]This was a great recipe! I used venison backstrap, and it was so tender and flavorful. The stir-fry sauce was also very good. I will definitely be making this dish again.
Raul Marrero
[email protected]I made this stir-fry last night, and it was so good! The venison was tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this dish again.
Abdulkader Kader
[email protected]This stir-fry was absolutely delicious! I used ground venison, and it cooked perfectly. The sauce was flavorful and not too spicy. I served it over rice, and it was a hit with my family.
Trichhaya Magar
[email protected]I've been wanting to try venison for a while now, and this recipe did not disappoint! The meat was tender and flavorful, and the stir-fry sauce was the perfect complement. I will definitely be making this dish again.