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Sweet Pepper Venison Stir-Fry Recipe

Sweet Pepper Venison Stir-Fry Recipe photo by Taste of Home

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"Every year our friends have a game feed where everyone brings a different wild dish," says Kathy Gasser of Waukesha, Wisconsin. "This one knocked their socks off—they almost licked the wok clean!"

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Sweet Pepper Venison Stir-Fry Recipe

Prep: 15 min. + marinating Cook: 10 min.

Yield: 2 Servings

15 10 25

Ingredients

1/4 cup cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup white wine vinegar
1/2 teaspoon pepper
1 venison tenderloin (about 1 pound), cut into 2-inch strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 tablespoons canola oil
Hot cooked rice

Directions

In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. 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. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 2 servings.

Originally published as Sweet Pepper Venison Stir-Fry in Taste of Home October/November 2007, p55

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Sweet Pepper Venison Stir-Fry

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(1-1) of 1 reviews

Reviewed on Apr. 23, 2012 by kmm5

This is quick, easy and delicious! I always add a bag of frozen stir fry veggies as well. My husband requests this often and we've served to guests as well. It's a hit with everyone!