Stir up your regular venison routine with this venison and vegetable stir-fry.
Ingredients:
- 1 cup water
- 1/4 cup soy sauce
- 2 tablespoons white wine
- 2 teaspoons cornstarch
- 1 pound venison, tenderized
- 2 tablespoons oil
- 10 green onions, chopped
- 1 cup morel or button mushrooms, sliced
- 5 cloves garlic, sliced
- 3 cups broccoli and green peppers, chopped
-
Hot cooked rice
Instructions:
Stir together water, soy sauce, wine and cornstarch for marinade. Pound venison cuts with a meat tenderizer and cut into 1/2-inch pieces. Mix meat with half the marinade. Refrigerate 30 minutes, remove and drain. Heat oil in wok or large skillet. Stir-fry onions, mushrooms, vegetables and garlic. Remove from wok or skillet. Add venison to hot pan. Stir-fry until done. Push meat to center and add remaining marinade. Cook until thick, then add vegetables to coat. Serve on cooked rice. Serves 4.