Directions:
- In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.05 Kcal (1662 kJ) | ||
| Calories from fat | 201.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.43g | 35% | |
|---|---|---|---|
| Cholesterol | 2.36mg | 1% | |
| Sodium | 3024.6mg | 126% | |
| Potassium | 363.97mg | 8% | |
| Total Carbs | 39.02g | 13% | |
| Sugars | 7.58g | 30% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 8.6g | 17% | |
| Vitamin C | 124.1mg | 207% | |
| Iron | 1.6mg | 9% | |
| Calcium | 44.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 84.53 Kcal (354 kJ) | ||
| Calories from fat | 42.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 35% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 1% | |
| Sodium | 643.94mg | 126% | |
| Potassium | 77.49mg | 8% | |
| Total Carbs | 8.31g | 13% | |
| Sugars | 1.61g | 30% | |
| Dietary Fiber | 0.79g | 15% | |
| Protein | 1.83g | 17% | |
| Vitamin C | 26.4mg | 207% | |
| Iron | 0.3mg | 9% | |
| Calcium | 9.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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