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

Sweet Pepper Venison Stir-Fry Recipe

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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!"
TOTAL TIME: Prep: 15 min. + marinating Cook: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 10 min.
MAKES: 2 servings

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

  1. 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.
  2. 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

Reviews for Sweet Pepper Venison Stir-Fry(1)

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MY REVIEW
Reviewed Apr. 23, 2012

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!

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