This venison recipe is a delicious, healthy dish that mixes a variety of flavors with this lean game.
Makes 4 servings:
- 1 1/2 cups venison, trimmed of silverskin and cut into 1/2 to 1″ cubes
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 cup peanut, safflower or canola oil
- 1/2 teaspoon Asian sesame oil
- 1 cup carrots, thinly sliced
- 2 celery stalks, roughly chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh gingerroot, minced
- 1 1/2 cups bell pepper, any color, seeded and roughly chopped
- 1 1/2 cups broccoli florets
- 3 green onions, roughly chopped
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon apricot or peach preserves
- 1/2 teaspoon hoisin sauce (optional)
- dash Sriracha (or any hot sauce)
- 1 tablespoon sesame seeds
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- Combine flour, cornstarch, and salt in a medium bowl. Add cubed venison and toss to coat evenly. Shake off excess flour mixture.
- Heat oil in a 14″ Camp Chef Skillet over medium-high heat. Add venison, a few pieces at a time, and stir-fry until evenly browned and crispy. Remove browned meat from skillet, place on paper towels and cover with foil to keep warm.
- Return skillet to medium-high heat, add sesame oil, carrots celery, garlic, ginger and bell pepper. Stir-fry for 2 to 3 minutes. Add broccoli, green onions, soy sauce, vinegar, preserves and hoisin sauce. Cook for 3 minutes.
- Return venison to the skillet and stir-fry for 2 to 3 minutes. Add Sriracha as desired and stir in sesame seeds. Serve over warm rice or Asian noodles.
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