Sweet Pepper Venison Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Every year our friends have a game feed where everyone brings a different wild dish, says Kathy Gasser of Waukesha, Wisconsin. This one knocked their socks offâthey almost licked the wok clean! Ingredients:
1/4 cup cornstarch |
2 teaspoons sugar |
6 tablespoons soy sauce |
1/4 cup white wine vinegar |
1/2 teaspoon pepper |
1 venison tenderloin (about 1 pound), cut into 2-inch strips |
1 medium green pepper, julienned |
1 medium sweet red pepper, julienned |
3 tablespoons canola oil |
hot cooked rice |
Directions:
1. 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.
2. 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.
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