This venison stir fry is the perfect weeknight meal. Quick, easy, healthy, and most importantly, delicious!
It’s also infinitely changeable. I made mine with white-tail hindquarter (when butchering I like to square off my steaks and roasts and slice the trimmings thin for stir fry), but you could just as easily use thinly sliced wild pork, duck or goose breast, pheasant, grouse or partridge breast, or the loin, flank, shoulder, or round from any ungulate. Pretty versatile!
But that’s not all; you can also change up the vegetables to any light and crisp veggie like peppers, sugar snap peas, zucchini, spinach, kale, tender beans, asparagus, or celery. Tougher vegetables like broccoli or carrots work too, but you may have to blanch them first.
The sauce is also riffable. You can add any flavours you like to the sauce, like chilies or hot sauce, vinegar, brown sugar, ginger, etc. You could also just use a store-bought sauce like stir fry sauce, teriyaki, sweet and sour, etc. to make things even easier.
There are a few tricks to making good stir fry. First is a process called velveting, where thinly sliced meats are marinated in such a way (read about it in the recipe) to make them super tender; just like the meat in Chinese take-out. Second is heat. Stir frying should always be done over very high heat. The whole process should only take 5 minutes or so. This leaves your meat tender and your vegetables tender-crisp. Next is movement. Stir frying is named that for a reason – your ingredients should be stirred and leaping around the wok or skillet pretty much constantly. Last is cornstarch. A little cornstarch will turn your sauce into a clinging, velvety, luscious sauce without needing to reduce it for so long that your vegetables turn soggy.
Follow the above tricks and your stir fries will be brought to a whole new level!
Serving Size: 4 servings with rice and a side
Time to make: 35 min
Also works with: Wild Pork, Elk, Moose, Antelope, Duck or Goose Breast, Grouse or Pheasant Breast
Serve with: Rice
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