VENISON STIR-FRY
Consider this a master recipe for any stir-fry you might want to throw together on a Wednesday night. The most important thing is to remember the ingredients and the proportions of the velvet marinade. Everything else is your choice. When making any stir-fry, the work is in the chopping, so do everything before you heat up the wok. Speaking of which, if you don't have a wok and you like Chinese food, you really ought to get one. But a large saute pan will work in a pinch. Also make sure to use your most powerful burner for stir-frying. If you really want to do it right, use one of those outdoor burners that can kick up to 40,000 BTUs.
Provided by Hank Shaw
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Slice the venison into thin slivers of about 1/4 inch or less and anywhere from 1 to 3 inches long. Mix with the marinade and set aside while you cut all the other ingredients.
- Heat the peanut oil in the wok or a large, heavy pot until it reaches 275°F to 290°F. Don't let it get too hot. Add about 1/3 of the venison to the hot oil and use a chopstick or butter knife to separate the meat slices the second they hit the hot oil. Let them sizzle for 30 seconds to 1 minute. Remove with a Chinese spider skimmer or a slotted spoon. Set aside and cook the remaining venison one-third at a time.
- Pour out all but about 3 tablespoons of the oil. Save the oil for the next time you cook Chinese food.
- Get the remaining oil hot over high heat on your hottest burner. 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. Serve at once with steamed rice.
Nutrition Facts : Calories 225 kcal, Carbohydrate 6 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 1363 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
VENISON AND RICE STICK STIR-FRY
Provided by Nigella Lawson
Categories dinner, project, main course
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Slice venison into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in either a bowl or sealable plastic bag, and add gin, canola oil, star anise, juniper berries, garlic cloves, thyme and onion. Mix well, and cover or seal. Marinate at room temperature for about 2 hours, or refrigerate up to 24 hours.
- Shortly before cooking, place rice noodles in a heatproof bowl, and cover with boiling water. Allow to stand and soften for about 5 minutes, then drain well and set aside.
- Heat a wok or large skillet over high heat for 1 to 2 minutes. Remove meat from the marinade, reserving 3 tablespoons of liquid. Add meat to hot pan. Stir rapidly to sear, 1 to 2 minutes. Add garlic-infused oil to pan, then Napa cabbage, bean sprouts and Chinese greens. Fry just until vegetables are wilted, about 1 minute.
- Mix reserved marinade with 1 tablespoon water, and add to pan. Stir in the drained rice noodles. Stir-fry just until everything is well heated, another 30 seconds to 1 minute, adding up to 1/4 cup more water if pan becomes dry. Season with 1 tablespoon soy sauce, or to taste. Transfer quickly to two plates, and serve immediately.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 30 grams, Carbohydrate 58 grams, Fat 35 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 859 milligrams, Sugar 5 grams, TransFat 0 grams
VENISON STIR-FRY
Make and share this Venison Stir-Fry recipe from Food.com.
Provided by Diana Adcock
Categories Deer
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the broth, soy sauce, sesame oil, marmalade in a bowl.
- In a small bowl combine cornstarch with a little bit of water.
- Cut meat across the grain 1/8 inch thick-ya know, thin strips.
- Heat oil in wok over high heat-when hot add onion-stir fry and add meat-stir fry add remaining veg-stir fry.
- Add the marmalade mixture, stir, then the cornstarch mixture and cook quickly until thickened.
- Serve over rice.
- This can be done with Buffalo, elk or moose.
STIR-FRIED VENISON
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in a bowl, cover with warm water and allow to sit for 30 minutes to soften.
- Mix soy sauce, sherry, sugar, cornstarch and vinegar together in a bowl. Cut venison into strips about one-half-inch wide and two-inches long, mix with the soy sauce mixture and allow to marinate for 30 minutes.
- After 30 minutes drain the mushrooms, remove stems and cut caps into slivers. Drain the venison, reserving the marinade.
- Heat oil in a wok or a skillet. Stir-fry the garlic, ginger and chili for a few seconds, then add the red peppers and mushrooms. Stir-fry for several minutes. Add the venison. Continue to stir-fry until the venison strips begin to firm up. Add the marinade mixture and stir-fry until the sauce begins to thicken, add the scallions and sesame oil, stir-fry another few seconds, then serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 2 grams
RASPBERRY VENISON SKILLET
Marinated venison strips are cooked with caramelized onions in this melt in your mouth, gotta have more dish!
Provided by Joe G
Categories Meat and Poultry Recipes Game Meats Venison
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside.
- Bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more.
- Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.
Nutrition Facts : Calories 517.3 calories, Carbohydrate 40.3 g, Cholesterol 186.7 mg, Fat 17.5 g, Fiber 2 g, Protein 48.2 g, SaturatedFat 6.5 g, Sodium 1188.8 mg, Sugar 32.6 g
More about "venison and rice stick stir fry recipes"
EASY VENISON STIR FRY RECIPE - LIVE WILD EAT WILD
From livewildeatwild.com
Estimated Reading Time 4 mins
HOW TO COOK BEEF STIR FRY WITH RICE - MONTALVOSPIRIT
From montalvospirit.com
GROUND VENISON STIR FRY - CONFESSIONS OF AN OVERWORKED MOM
From confessionsofanover-workedmom.com
RICE STICK STIR FRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VENISON STIR-FRY RECIPE / RIVERFORD
From riverford.co.uk
DIABETIC BEEF STIR FRY RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHICKEN STIR FRY WITH RICE NOODLES | RECIPETIN EATS
From recipetineats.com
STICKY RICE FOR STIR FRY - THERESCIPES.INFO
From therecipes.info
QUICK HOT & SWEET VENISON STIR FRY RECIPE - RIFLES AND RECIPES
From riflesandrecipes.com
FREESTYLE COOKING: VENISON STIR FRY | MEATEATER COOK
From themeateater.com
VENISON STIR FRY RECIPE - QUICK & EASY - HONEYBUNCH HUNTS
From honeybunchhunts.com
VENISON PEPPER STEAK STIR FRY RECIPE - CULLY'S KITCHEN
From cullyskitchen.com
MONGOLIAN GROUND BEEF - GYPSYPLATE
From gypsyplate.com
RICE STICK NOODLES STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
BEEF STIR FRY WITH FLAT RICE NOODLES | GIMME DELICIOUS
From gimmedelicious.com
VENISON & PEPPER STIR FRY WITH CAULIFLOWER RICE
From waitrose.com
STIR FRY RECIPE MADE OF VENISON AND VEGGIES FROM MY GARDEN
From thegardeningcook.com
VENISON AND RICE STICK STIR-FRY - DINING AND COOKING
From diningandcooking.com
MISS ALLIE'S KITCHEN - WHOLE & HEALTHY HOME COOKING
RICE STICKS & VEGGIES STIR FRY-HOW TO MAKE RICE NOODLES W/VEGGIES
From gastrogurukitchen.com
RECIPE: VENISON STIR FRY - MISS PURSUIT
From misspursuit.com
RICE STICK NOODLES STIR FRY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VENISON STIR FRY - A VENISON STIR FRY RECIPE WITH BABY CORN & AN …
From greedygourmet.com
EASY VENISON STIR FRY - NZ VENISON
From nzvenison.com
VENISON STIR FRY - BROKEN ARROW RANCH
From brokenarrowranch.com
RICE STICK WITH BEEF IN ALL PURPOSE MARINADE | RECIPES | LEE KUM KEE
From uk.lkk.com
21 EASY GROUND VENISON RECIPES - ALL NUTRITIOUS
From allnutritious.com
RICE STICK NOODLES STIR FRY - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
VENISON STIR FRY RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
VENISON STIR FRY - SOUTHERN INFLUENCED
From southerninfluenced1.com
RICE STICKS STIR FRY - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
VENISON STIR FRY | DINNER TONIGHT
From dinnertonight.tamu.edu
EASY BEEF AND VEGETABLE STIR-FRY - LIVE SIMPLY
From livesimply.me
VENISON TERIYAKI STIR FRY - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
15 BEST GROUND VENISON RECIPES | TASTY, QUICK, EASY, & HEALTHY …
From jasonmtome.com
VENISON STIR FRY RECIPE - RAMBLING ANGLER OUTDOORS
From ramblingangler.com
10 BEST BEEF STIR FRY WITH RICE RECIPES | YUMMLY
From yummly.co.uk
RECIPE: STIR-FRIED RICE STICKS - STYLE AT HOME
From styleathome.com
PONZU GROUND BEEF & VEGGIE STIR-FRY MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
STICKY GARLIC GINGER VENISON (OR BEEF) STIR FRY
From foodiewithfamily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love