This Chinese venison stir fry recipe is certain to make any wild game meat tender and juice!
The process of velveting is quite simple. It starts by cutting your wild game into smaller strips or pieces and then covering them in a layer of ingredients involving starches, and then stir-frying it. This layer acts as a layer of protection so the meat does not dry out. This will keep the often lean, wild meat tender and juicy.
When doing any type of stir fry always remember to do all your slicing and dicing prior to heating up the wok. Prep time for this meal will take around 20 minutes and take only 5 or so minutes to cook.
- 2 tablespoons Shoaling wine or dry sherry
- 1/2 teaspoon salt
- 3 tablespoons soy sauce
- 1 tablespoon potato starch mixed with 2 tablespoons of water
Stir Fry Ingredients
- 1 pound venison, trimmed of all fat and sinew
- 1 1/2 cups peanut or other cooking oil
- 1 to 4 fresh red chiles
- 1 red or yellow bell pepper, sliced
- 3 garlic cloves, slivered
- 1 bunch of cilantro, washed and roughly chopped
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- Cut wild game into slivers about 1/4 inch or less and anywhere 1 to 3 inches long. Mix the meat with the marinade and set it to the side while you cut all the other ingredients.
- Get the peanut oil hot in the wok until it reaches 275 degree. Don’t let it get too hot. Then add about 1/3 of the venison to the hot oil. Be sure to separate the meat slices the second they hit the wok. Let them sizzle for about 30 seconds to 1 minute. Remove those pieces and cook the remaining venison one-third at a time.
- Pour out all but 3 tablespoons of the oil. Save the used oil for the next time you cook Chinese food.
- Get the remaining oil hot. Add the chilies and bell peppers the minute it begins to smoke. After about 90 seconds add the garlic and cook another 30 seconds. Add the venison and stir fry 90 seconds.
- Add the cilantro and soy sauce. Stir for a final 30 seconds. Turn off heat and stir in the sesame oil
- Serve at immediately over steamed rice.
Many thanks to the folks at Honest Food for the posting of this magical recipe.