I knew we had to use up some of the venison from last fall before it starts getting to old. We have some boneless venison chops that are real tender, so I decided on this Venison Pepper Steak Stir Fry Recipe. I thought it was kind of unusual that the recipe called for whit vinegar; in previous stir fry recipes I have prepared whine has been that ingredient. Anyway, I went with the vinegar as the recipe called for, and it turned out to be a nice refreshing touch. This Venison Pepper Steak Stir Fry Recipe had an excellent flavor with a little bit of tang given to it by the vinegar. If you have some venison in the freezer, give this recipe a try, and enjoy.
Venison Pepper Steak Stir Fry Recipe |
Recipe Type: Main
Author:
Prep time: 1 hour 10 mins
Cook time: 20 mins
Total time: 1 hour 30 mins
Serves: 2
Ingredients
- 1/4 cup cornstarch
- 2 teaspoons sugar
- 6 tablespoons soy sauce
- 1/4 cup white wine vinegar
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 venison tenderloin (about 1 pound), cut into cut into thin strips
- 1 medium green pepper (sliced)
- 1 medium sweet red pepper (sliced)
- 3 tablespoons olive oil
- 1 medium onion (sliced)
- Hot cooked rice-white or brown, your choice
Instructions
- In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar, garlic powder,
- and black pepper; stir until smooth.
- Pour half of the marinade into a large zip lock plastic bag, and add the venison. Reserve the other half of the marinade for later use.
- Seal and marinate in the refrigerator for one hour.
- In a large skillet or Wok cook the onions in the olive oil until translucent.
- Remove the venison from the marinade, and add the meat to the cooked onions along with the sliced red and green peppers.
- Stir fry until the vegetables are tender crisp, and the venison strips are done.
- Add the remaining marinade, and bring to a boil until thickened.
- Serve over hot rice