Easy Venison Stir Fry with Sweet Potato Fries

venison stir fry

Whether you cook this with deer, elk, moose, wild pig or some wild upland game bird—forest grouse or pheasant—a stir fry is a very easy and quick dish to make. Adding sweet potato fries, cooked in an air fryer makes it even easier. In a simmer like this, quick and easy in the kitchen is a good thing. Plus this sauce is great as a mop just before you take your kabobs, steaks or birds off the grill. It’s definitely a keeper.

A Quick and Easy Venison or Wild Pig Stir Fry with Sweet Potato Fries: An easy one pan meal with a sauce you can also use for grilling wild game meats of all kinds

venison stir fry ingredients

Garden Guilt: We had a tender wild pig backstrap thawed in the fridge, waiting for someone to turn it into a spicy and quick stir fry—and then I walked out into the garden.

Easy Venison Stir Fry with Sweet Potato Fries

Feel free to make this a really healthy dish if you must by switching out the fries for some rice—even brown rice. But later: like all good cooks, you’ve got to try this once, as written. The sweet potatoes are a vibrant contrast to the spicy stir fry sauce, and sweet potatoes are pretty healthy too.  As for the meat, I’ve made this with venison as well as wild pig, and would bet it would also work for pale upland birds like pheasant and Forest grouse. (The season starts soon!) Having said all that keep in mind that this is a pretty spicy sauce: John thought it about as hot as he could tolerate, and I thought it just about the same. (Though I was prepared to add a bit of sugar to my water, the sweet potato fries saved me. (Just in case, ¼ teaspoon or a single restaurant packet of sugar in 8 ounces of water is a great cure for fiery mouth. Even better than dairy.)

Easy Venison or Wild Pig Stir Fry with Sweet Potato Fries

Serves 3-4 (Expand at will.)


  • ½ cup soy sauce
  • ¼ cup Hoisin sauce
  • 2 tablespoons honey
  • 1 ½ to 2 teaspoons chili-garlic sauce
  • 4 teaspoons grated garlic
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons neutral oil, in all, for cooking*
  • ¾ to 1 pound wild pig or venison, sliced thin or in small chunks
  • 1 yellow onion, sliced from pole to pole**
  • 2 stalks celery, chopped
  • 20 pea pods, chopped in half
  • 1 pound bag frozen sweet potato fries
grating ginger for venison stir fry

Easiest Way to Grate Ginger: First, don’t use the teeny, tiny grater side. It’s true that the smaller you make it, the more flavor any spice has, but that’s more work. It’s a lot faster to use a larger grating surface.
Second, if you scrape away the woody stuff on a long side, then you have a much longer surface to grate, and you get more grated stuff for each swipe.

*Neutral oil is a foodie term for those oils that don’t have an obvious flavor like canola, avocado, etc., rather than olive oil or toasted sesame oil which can have a very strong presence and would alter the flavor of any dish.


  1. Combine the sauce ingredients: soy sauce, hoisin sauce, honey, chili garlic sauce, ginger, and toasted sesame oil.  Leave the plain oil for the cooking. Stir well.
  2. In a large skillet, heat 1 tablespoon of the oil over medium high heat and when the oil is hot, lightly brown the meat. Transfer the meat to a bowl, and add the second tablespoon of oil. Add the sliced onion, celery and pea pods to the pan and sauté until the veggies start to brown lightly, about 5-7 minutes. As the veggies brown, start your air fryer so it preheats. After about 5 minutes, start the sweet potatoes according to package directions.  In our air fryer they take about 12-14 minutes at 360F.
  3. Return the meat to the pan, and stir it into the veggies. Once the meat has warmed up again, add the sauce to the pan and stir it around to coat everything. Lower the heat to medium low, and let the sauce cook 5-7 minutes.
  4. To serve: Grab some sweet potato fries with tongs (they’ll be very very hot, so don’t grab them by hand) and add spread them out among three to four bowls. Divide the stir fry among the bowls and serve.

**I like long slices of onion in a stir fry, so slice them from the root end to the head—what is known as pole to pole. Could also be called cutting with the grain. For other dishes, I’ll go across the grain—cutting down the center, fattest part of the onion.

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