Description
Thinly sliced venison steak coated in savory stir fry sauce served over a bed of rice. It’s a quick and easy wild game dinner
Ingredients
2 tablespoon Sesame Oil or Olive Oil, divided
1-1.5 Venison (I’m using Backstrap), thinly sliced
2 tablespoons Low Sodium Soy Sauce
2 teaspoon Rice Wine Vinegar
½ yellow Onion, thinly sliced
1 green Bell Pepper, thinly sliced
1 red bell Pepper, thinly sliced
1 tablespoon Minced Garlic
Cooked White Rice for Serving
Stir Fry Sauce
1/4 cup Reduced Sodium Soy Sauce
2 tablespoons Rice Wine Vinegar
1.5 tablespoons Light Brown Sugar
1 tablespoon Fresh Ginger, Grated
1 tablespoon cornstarch
Instructions
- Slice venison into thin strips, against the grain. Place into a bowl with soy sauce and rice wine vinegar, then set aside.
- Whisk the stir fry sauce ingredients together, then set aside.
- Heat 1 tablespoon of oil over medium high heat in a large skillet. Sear venison in batches, avoiding overcrowding. (The exact cook time depends on the size of your steaks and how hot your skillet is. 30 seconds to 1 minute per side is a good estimate.) Once browned, set aside to a plate to rest
- In the same skillet, add remaining tablespoon of olive then add in onion and peppers and sauté for about 3 minutes until just starting to become tender. Add in minced garlic and cook until fragrant
- Pour in sauce mixture and simmer for 3 minutes.
- Reduce heat to low and add in venison steak and cook until steak is warmed. Serve over a bed of rice