Better-than-Takeout Broccolini Venison
- Better Than Takeout Sweet & Spicy Wild Turkey - March 7, 2025
- Air Fryer Venison Kofta Platter - January 22, 2025
- Better-than-Takeout Broccolini Venison - December 6, 2024
This is better than take-out! I used broccolini because I prefer it, but broccoli would work just fine. The key to this recipe is velveting the meat before sautéing, it makes it so tender. Perfect for a quick weeknight meal.
Serving Size: 4 servings
Time to make: 1 hour
Also works with: Elk or antelope
Looking for more wild “better than take-out” recipes? Try out this Venison and Snow Pea Stir Fry recipe by Adam Berkelmans!
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Try our Delicious Wild Fish and Game Spice Blends!
Broccolini Venison
4
servings30
minutes10
minutesKeep the screen of your device on
Ingredients
1 1/2 tablespoon corn starch
1 lb venison sirloin, round, or loin
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
1 1/2 tablespoon soy sauce
1 teaspoon white pepper
2 teaspoons shaoxing wine or sake
1 bundle broccolini
3 sprigs green onions cut into 2 inch pieces
2 tablespoons oil
2 tablespoons oyster sauce
1 teaspoon Togarashi seasoning
1 tbsp sriracha
Preparation
- FOR THE VENISON: Slice a venison loin or roast into ~1×2” pieces and mince the garlic and ginger (use fresh, not dried).
- Add soy sauce, shaoxing, garlic, ginger, cornstarch, and white pepper to the venison meat and mix well so all the meet is coated (this is velveting). Velvet for 10 minutes.
- Meanwhile, prep the broccolini by dicing it into bit size pieces.
- Heat a pan or wok on high heat and add oil. Put a single layer of venison on the pan and let it sizzle. Don’t add all at once or crowd the pan. Make sure to get that garlic and ginger in there too. Don’t touch it for 60 seconds, then flip for 60 seconds. Saute it all for a minute and remove from pan and repeat for each batch until the meat is cooked.
- Next add a little oil, the broccolini, oyster sauce and sesame oil. Saute until desired doneness, I’d say about 4 minutes then add the meat back to the wok and stir fry everything with the sriracha and one more tablespoon of oyster sauce for 2 minutes. Sprinkle with togarashi at the end (optional). Serve hot over rice or family style with rice.
Did you make this recipe?
Tag @harvestingnature on Instagram and hashtag it with #harvestingnature
Like this recipe?
Follow @harvestingnature on Pinterest
Join our Facebook Group!
Join Harvesting Nature’s Facebook group Harvesting Nature – The Group
