Simple deer stir fry
02-25-2002 | 07:08 AM
#1
Thread Starter
Boone & Crockett
Joined: Feb 2003
Posts: 13,672
Likes: 0
From: Fredericksburg Virginia USA
Simple deer stir fry
1-2 pounds cubed venison
1-2 onions cubed
1-2 green peppers cubed
1/2 pound chopped brocolli frozen
1/2 pound carrots sliced
Teriyaki sauce
brown sugar 1/4 cup
salt
water
cube venison and soak in salt water over night.
drain salt water and wash venison cubes.
in a bowl mix brown sugar and teriyaki sauce, put in venison and add enough teryaki to cover and mix throughly and let marinade over night.
put 1 tablespoon oil in wok or deep pan and heat, when hot add carrots, onions, and peppers stir fry until about half done and remove.
to same pan/wok pour in venison and marinade and cook until almost done.
add all precooked vegetables and brocolli stirfry until brocolli is done.
Serve over rice
The Tazman
1-2 onions cubed
1-2 green peppers cubed
1/2 pound chopped brocolli frozen
1/2 pound carrots sliced
Teriyaki sauce
brown sugar 1/4 cup
salt
water
cube venison and soak in salt water over night.
drain salt water and wash venison cubes.
in a bowl mix brown sugar and teriyaki sauce, put in venison and add enough teryaki to cover and mix throughly and let marinade over night.
put 1 tablespoon oil in wok or deep pan and heat, when hot add carrots, onions, and peppers stir fry until about half done and remove.
to same pan/wok pour in venison and marinade and cook until almost done.
add all precooked vegetables and brocolli stirfry until brocolli is done.
Serve over rice
The Tazman
02-25-2002 | 10:04 AM
#2
Nontypical Buck
Joined: Feb 2003
Posts: 3,529
Likes: 0
From: Pulaskiville
RE: Simple deer stir fry
Sounds good, Taz.
I started cutting a lot of my deer into stir-fry meat a couple years ago. It's easy to do, and delicious. All I do is separate every piece of muscle in the front shoulder and what's left in the hind quarter after steaks, and make for sure that there's no fat or tendon in it AT ALL.
Then I slice it as thin as I can and package it like that. I put about 3/4 pound in each pack and it's enough for my wife and I.
Takes some time but it's worth it. I just sautee it in some wine and worchester sauce with some onions and green peppers. Makes one hell of a sammich with provolone cheese.
I started cutting a lot of my deer into stir-fry meat a couple years ago. It's easy to do, and delicious. All I do is separate every piece of muscle in the front shoulder and what's left in the hind quarter after steaks, and make for sure that there's no fat or tendon in it AT ALL.
Then I slice it as thin as I can and package it like that. I put about 3/4 pound in each pack and it's enough for my wife and I.
Takes some time but it's worth it. I just sautee it in some wine and worchester sauce with some onions and green peppers. Makes one hell of a sammich with provolone cheese.
