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Heat a non-stick wok or large non-stick skillet over high heat. Add peanut oil and venison; stir-fry until venison loses its red color, about 1 to 2 minutes. Remove venison with slotted spoon; reserve and keep warm. Stir in broccoli and carrot; cover and steam 1 minute.

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Stir well. Set aside to marinate for 30 minutes. Heat 1 tbsp oil in a wok or large heavy based frying pan. Add the venison and stir fry for 2-3 mins until just cooked through. Transfer to a plate with a slotted spoon. Add the remaining oil to the pan. Add the pak choi, bean sprouts, garlic, ginger and chilli. Stir fry for 2-3 mins.

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The Stir-Fry. Heat the 3 tablespoons of oil in the wok until very hot. This is just when the oil begins to smoke. Be ready to add the ingredients as they will reduce the heat and keep the oil from burning. When the oil reaches this temp add the chiles and peppers and continuously stir for 60 to 90 seconds then add the garlic and continue to.

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Add two tablespoons of cooking oil to the pan and swirl to coat. When the oil is hot, add the vegetables and toss. Work in batches as needed, starting with vegetables that take longer to cook first, such as broccoli, carrots, asparagus, onions, and mushrooms. If needed, add a splash of water and cover with a lid for a couple minutes to steam.

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Step 3: Heat a large wok or large skillet over medium high heat. Once hot, add a tablespoon of oil and swirl to coat. Step 4: Add the sliced onion, bell pepper, carrots, broccoli florets, and snow peas. Stir fry for about 3-4 minutes until vegetables are tender crisp and still vibrant in color.

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Venison stir-fry. Main Serves 4 40 min. This success of this recipe lies in the quick, Asian-style marinade. Chop up the rest of your veg while the meat soaks up the gingery spice and salty soy sauce, then sizzle everything together for a flavourful and easy dinner. Serve over rice or noodles, with a generous topping of fresh coriander, toasted.

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step by step | for a quick & healthy venison stir fry recipe Step 1: Before cooking, marinate your meat for at least 4 hours or up to overnight. To marinate, in a small bowl, a bowl with a lid or ziplock bag, combine 3 tablespoons of the oil, 1/4 cup of the soy sauce/coconut aminos, the lime juice and the venison.

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Add the slices of venison in batches so you don't overload the pan. The key is to give each piece of venison plenty of space to retain the heat in the oil and pan. Let cook for 30 seconds to a minute. Remove the meat and set aside. 3. STIR-FRY THE VEGGIES: Pour off the oil from the wok, saving 2 Tbsp. for the veggies.

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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.

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Pour half into a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender.

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Cook for an additional 1-2 minutes. While the vegetables cook, add the stir fry sauce ingredients to a small bowl and whisk together. Add the venison back into the large skillet along with all of the stir fry sauce. Stir everything to combine and simmer for two minutes, or until the sauce is thickened slightly.

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Step 3: Combine soy sauce, peanut oil, cornstarch, and black pepper in a small bowl. Pour over sliced venison and stir to combine. Refrigerate for 30 minutes before cooking. Step 4: Combine all sauce ingredients and set aside until ready to use. Step 5: Heat a large skillet over medium-high heat.

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Directions. Start by slicing your venison tenderloin thin for the stir-fry. Marinate the tenderloin in 1 cup of soy sauce for a minimum of 1 hour but up to overnight. The longer the tenderloin marinates, the better. Combine 1/2 cup soy sauce, garlic, red pepper flakes, ginger, and corn starch in a bowl.

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Heat remaining olive oil and sesame oil in wok. Add onion, ginger, garlic, jalapeno and red bell pepper slices and stir fry 2 minutes. Add broccoli to pepper mixture and stir fry 1-2 minutes, until broccoli is cooked but still slightly crisp. It should be a bright green. Toss venison slices with the broccoli mixture, stir frying about 30 seconds.

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Cook for 3-4 minutes or until the onions are translucent. Remove the pepper and onions from the wok and place in a bowl for later use. For the venison, heat the remaining 2 tablespoons of oil over high heat and stir-fry the venison strips with all of the remaining sauce. Cook for 4-5 minutes, then add the ½ cup of chicken stock and stir.

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1. Cut up venison into bite sized cubes (or strips if using backstrap). 2. Combine venison pieces, 2 tablespoons of cornstarch and 2 tablespoons of soy sauce in a medium sized bowl. Mix well then set aside. 3. Combine the ingredients for the sauce in a medium sized bowl. Whisk, then set aside. 4.