Sweet and Spicy Venison Stir Fry

Quick, Hot & Sweet Stir Fry

From the May 2019 RLN: This venison stir fry recipe appeared in issue #42, (we skipped 13 as an issue number just because it’s always better to be lucky than good, and there’s no point messing with luck. So, 1-41 are included in the books, the first ten years of Rifle Loony News, and what people don’t realize, maybe, is that means there’s 41 game recipes in those books, as well as 41 desert recipes. Often cookies, but not always. (I believe the Scalloped Pineapple was quite popular.)

But while the wild game recipes in Rifle Loony News cover the venison recipes, pheasant recipes, elk recipes–everything we hunt and eat–the Game Care column goes even farther, covering that critical time period between the shot to the kitchen. Aging big game animals, cooling them, marinating venison or brining pheasant; how much venison, pheasant or trout you can add to the freezer at one time (and have it freeze quickly and efficiently) why it’s important to leave bones attached—whenever possible—to get more tender meat, and the rest of the science of game care. I was always frustrated when I started hunting to see those articles about ‘coping’ with game meat. We should be relishing it. And sometimes that’s more than a recipe. Sometimes it’s what you do within the first 4 hours after the shot. Now I’ll get off my soapbox, ‘cause I know no one wants to eat bad game.

FYI: Issue 42 appeared May 2019, the first issue of our 11th year, available online. Here’s the link to join us: https://www.riflesandrecipes.com/product/rifle-loony-news-membership/

And now let’s talk about this recipe. We just had it again last night.

How’s your day been? At our house, in mid-November, we’re getting up at 5am for a few hours of deer hunting, then having lunch, working, and heading out again to hunt at 3. Only today, after lunch, we finally got around to organizing the freezers. One’s upstairs in the laundry room, one’s downstairs in the basement. I hit the ice and snow that’s built up over the last year with a hair dryer and a wooden wedge-shaped spoon, then square Tupperware container to scoop the slush, the dry first with terry cloth towel and finally paper towels while John treks up and down the stairs organizing the little packages of venison steaks, roasts, burger and stew meat, Lena’s collection of pheasants, grouse, Huns and waterfowl, plus wild pig and bear meat, as well as the odd garden bits. Most years it’s raspberries, tomatoes and jalapeno peppers. This year we also had a bumper crop of Anaheims, and some of them made it to the freezer.

Freezers done, we took a quick nap before going out for the evening hunt, but now it’s dinnertime. Aside from being really tired and cold, we’re hungry. What’s there to eat? Peanut butter and jelly sandwich? Not gonna cut it. We need hot and healthy, full-flavored and RED MEAT. Something that will stick to our ribs, and give us a bit of inspiration for getting up at 5 am. Again.

And fast. This is a venison stir fry recipe for tender meat. If you want to put rice under this stir fry, I’d recommend cooking up a pot early, then reheating it in the microwave for dinner. But I usually just eat the stir fry without carbs. Just get everything cut, chopped, mixed, before you light the skillet. This goes together so fast, you’ll be sitting down to dinner before you know it.

Quick Hot & Sweet Venison Stir Fry

Serves 2-4 (depending on if you put it over rice)

Nothing is faster than a venison stir fry, and to make it even faster and easier, there’s this quick three-ingredient sauce with a nice kick from the sriracha. You’ll find plum sauce on the shelf right next to the soy sauce. PS: We always add pea pods when we make this in summer, just because we grow them in the garden. If you don’t have any handy in the middle of November, no worries. The rest of the veggies are more than enough.

Venison Stir Fry Ingredients

  • 1 pound steaks, sliced very thin
  • 2-4 tablespoons oil
  • ¼ cup soy sauce
  • ¼ cup plum sauce
  • ½ teaspoon Sriracha sauce
  • 1 yellow onion, sliced thin
  • 1 cup chopped red, orange or yellow mini sweet peppers
  • 6 stalks celery, chopped, about 1 cup
  • 1 cup sugar snap peas
  • 4-6 cups cooked rice or crispy fried noodles

Cooking

  1. Combine the soy sauce, plum sauce and Sriracha sauce in a small bowl. Set aside. In a large skillet, over medium high heat, sauté the onion, pepper, celery and pea pods in half the oil until the colors brighten and show a bit of browning on the edges, 3-4 minutes.
  2. Toss the veggies into a bowl, add the rest of the oil to the skillet and start browning the meat. (You’ll have to do it in batches, cooking half the meat in half the oil, and transferring it to a bowl, then adding the rest of the oil and the rest of the meat to finish, 3-5 minutes for each batch, if you don’t overcrowd the pan.)
  3. When you’re done with the meat, return the veggies and all the meat to the skillet, get them warmed up again, then stir the sauce into the dish. When the sauce is hot, serve immediately over rice or noodles. One or two chopped green onions is optional but is a wonderful addition.
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