Put all your other stir fry and wild game recipes on hold, this venison stir fry will become your new favorite.
We have several go-to meals at the firehouse when D-Shift is cooking on Truck 23 in Baltimore City, however this is one of our favorite. The recipe basis comes from my “first acting man” on shift, and leaves each member full and overly satisfied.
Much like firefighters, food is baked into our culture as outdoorsmen and women. Aside from conservation and the love of the outdoors, we hunt and fish as a means to provide food for our families. As an outdoor community, along with sharing stories of our journey and travels, we love to eat and share, some, of our secret recipes. Do your tastebuds and bellies a favor, grab some venison and the rest of the ingredients below and get ready to make yourself your new favorite venison stir fry for dinner.
Venison Stir Fry
- 1 lb venison top round cut into 1/2″
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 large sweet onion, sliced
- 2 crown of broccoli (or approx. 4 cups of frozen broccoli)
- 2 mandarin oranges, peeled and separated (or 4 oz can)
- 1/4 pineapple, cut into 1 inch squares (or 15 oz pineapple chunks can)
- 1/2 cup of shredded carrots
- 2 tbsp fresh garlic, finely chopped (or minced garlic)
- 2 tbsp fresh gingers, finely chopped (or minced ginger)
- 1 tbsp Worcestershire sauce
- 2 tbsp cup of soy sauce
- 4 cups of cooked rice
- 2 cups of teriyaki sauce (I recommend Soy Vay Veri Veri Teriyaki for flavor)
- 1 cup of milk (Optional – helps to remove the gamey taste)
- 2 tbsp of canola or sesame oil
- 4 teaspoons of cornstarch
If you are preparing the meal for yourself or someone who does not like the “gamey” taste of venison, you can remove the gamey taste by adding 1 cup of milk to the meat in a container and letting it sit over night in the refrigerator.
Combine Worcestershire sauce, soy sauce, one tablespoon of ginger, one tablespoon of garlic, and teriyaki sauce and mix together. Add the venison strips and allow meat to marinate for three to four hours. Refrigerate while marinating. For best results, marinate overnight.
Heat stir pan, or wok if you have one, on high and add one tablespoon of oil. For best results your pan should be very hot, this is the one time, if you are like me, you can get away with cooking on high. Coat the pan thoroughly. Remove the venison from the marinate and add to pan.
Do not discard the marinate, we will be using this later. Cook four to five minutes on each side or until the venison is cooked thoroughly. Once cooked, remove the venison and allow to sit keeping it covered with aluminum foil.
Reheat the pan to high heat and add another tablespoon of oil. Coat the pan with the oil then add the peppers and onions. Let cook for one to two minutes stirring halfway through. Next, add broccoli, carrots mandarins and pineapple and let cook for four minutes stirring occasionally.
Add one tablespoon of garlic and one tablespoon of ginger and let cook for one minute. Continue stirring occasionally. Remove all vegetables and fruit from the pan, cover and keep warm.
Add cornstarch to marinate and stir. Add marinate to the pan and bring to a boil. Boil until the marinate begins to thicken. Once thickened, add cooked venison and vegetable medley back to the pan and put on medium heat. Heat and stir occasionally for 3 to 4 minutes, then serve over a bed of rice.
If you enjoy a spicy stir fry like me, add 2 tablespoons of Sriracha sauce to the marinate before bringing to a boil in Step 4.
To save time, I prepare all my vegetables ahead of time as it is essential to add each at the correct time while maintaining continuous stirring, hence the term stir fry, to prevent the high heat from burning any of the ingredients.
You can use this recipe with beef, chicken, venison or any wild game you seem fit. We use this recipe at work and at home, and the combined ingredients give it a sweet, robust flavor that will make this your go-to recipe when it comes to cooking with venison.