Quick & Healthy Venison Stir Fry Cook with Deer Meat on a Weeknight

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Steps to Make Venison Udon Stir Fry. Mix together the ingredients for the marinade. Marinate venison for 2 hours. Cook noodles by soaking them in hot water. Heat oil in a wok. Cook vegetables and set aside. In wok, brown venison in the sauce. Re-add vegetables and noodles to the wok. Garnish with green onions and sesame seeds.

Quick & Healthy Venison Stir Fry Cook with Deer Meat on a Weeknight

Add the slices of venison in batches so you don't overload the pan. The key is to give each piece of venison plenty of space to retain the heat in the oil and pan. Let cook for 30 seconds to a minute. Remove the meat and set aside. 3. STIR-FRY THE VEGGIES: Pour off the oil from the wok, saving 2 Tbsp. for the veggies.

Quick & Healthy Venison Stir Fry Cook with Deer Meat on a Weeknight

The moment it begins to smoke, add the chiles and bell peppers and stir-fry for 90 seconds. Add the garlic and cook another 30 seconds. Add the venison and stir fry 90 seconds. Add the cilantro and soy sauce and stir fry a final 30 seconds, just until the cilantro wilts. Turn off the heat and stir in the sesame oil.

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Add two tablespoons of cooking oil to the pan and swirl to coat. When the oil is hot, add the vegetables and toss. Work in batches as needed, starting with vegetables that take longer to cook first, such as broccoli, carrots, asparagus, onions, and mushrooms. If needed, add a splash of water and cover with a lid for a couple minutes to steam.

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Step 1: Before cooking, marinate your meat for at least 4 hours or up to overnight. To marinate, in a small bowl, a bowl with a lid or ziplock bag, combine 3 tablespoons of the oil, 1/4 cup of the soy sauce/coconut aminos, the lime juice and the venison. Make sure all of the meat is coated and set it in the fridge until you're ready to cook.

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Saute venison with onions and spices until browned. There shouldn't be any grease as venison is quite lean, but if there is drain excess. Cook egg noodles according to packaging, drain water. Add frozen vegetables and diced tomatoes to venison. Cover and simmer 15 minutes or until vegetables are soft.

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Add venison slices and set aside. Prepare vegetables and aromatics for stir fry. Add ½ tablespoon of olive oil and ½ tablespoon of sesame oil to wok and heat over medium high heat until oil is hot. Drain marinade from venison and add ½ of meat to hot wok. Venison should sizzle when it hits the work.

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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.

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The venison steak or roast will slice easier if it is partially frozen. Stir fry the meat over high heat and flip it as soon as it is browned. Drain meat and vegetables on paper towel so that your dish isn't too oily. After thickening the sauce. Cook the cornstarch until the sauce turns a deep brown color.

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Cut venison into small strips and marinate in teriyaki for an hour or overnight in the refrigerator. Place olive oil in a medium to large skillet on medium heat. After venison has browned, add the carrots, asparagus, onion, baby corn, and mushrooms. Stir thoroughly. Cover and let simmer for 15 to 20 minutes or until vegetables are tender.

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The Stir-Fry. Heat the 3 tablespoons of oil in the wok until very hot. This is just when the oil begins to smoke. Be ready to add the ingredients as they will reduce the heat and keep the oil from burning. When the oil reaches this temp add the chiles and peppers and continuously stir for 60 to 90 seconds then add the garlic and continue to.

Quick & Healthy Venison Stir Fry Cook with Deer Meat on a Weeknight

Cook on medium heat for 3 minutes. In a small bowl, combine ¼ water and 1T cornstarch. Pour into sauce mixture and stir until it thickens. Add in cooked pasta. In a skillet, heat 1T olive oil. Sear the venison tips for 2-3 minutes on each side. Set aside. Add the venison to the pasta and sauce.

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Step 3: Combine soy sauce, peanut oil, cornstarch, and black pepper in a small bowl. Pour over sliced venison and stir to combine. Refrigerate for 30 minutes before cooking. Step 4: Combine all sauce ingredients and set aside until ready to use. Step 5: Heat a large skillet over medium-high heat.

Venison stirfry

Step 3: Heat a large wok or large skillet over medium high heat. Once hot, add a tablespoon of oil and swirl to coat. Step 4: Add the sliced onion, bell pepper, carrots, broccoli florets, and snow peas. Stir fry for about 3-4 minutes until vegetables are tender crisp and still vibrant in color.

Quick & Healthy Venison Stir Fry Cook with Deer Meat on a Weeknight

Cook for an additional 1-2 minutes. While the vegetables cook, add the stir fry sauce ingredients to a small bowl and whisk together. Add the venison back into the large skillet along with all of the stir fry sauce. Stir everything to combine and simmer for two minutes, or until the sauce is thickened slightly.

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Drain canned venison. In a large fry pan, warm venison and mushrooms over medium heat. Steam broccoli in a separate saucepan. Once the water from the mushrooms has boiled away, add broccoli, carrot shreds, baby corn, and water chestnuts. In a small bowl, combine stir fry seasoning and soy sauce. Add more soy sauce as desired.