Sweet Pepper Venison Stir-Fry Recipe

5 2 3
Sweet Pepper Venison Stir-Fry Recipe
Sweet Pepper Venison Stir-Fry Recipe photo by Taste of Home
Publisher Photo

Sweet Pepper Venison Stir-Fry Recipe

Read Reviews
5 2 3
Publisher Photo
"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!"
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 10 min.

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSweet Pepper Venison Stir-Fry

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 825464 219012
Reviewed Jan. 27, 2015

"Excellent. I followed the recipe. The kids LOVED the flavor of the meat! I made FEW changes...just adding veggies but didn't change anything of the original or flavor. I didn't have any green bell peppers on hand. AND...we are all trying to eat healthy...so I added fresh cut carrots and broccoli. I didn't add the reserved sauce because, to be honest, it didn't need it! What I did was just cook it all in all, or most, of the sauce and called it good. It was perfect and light over white rice. WILL do this again!"

MY REVIEW
kmm5 User ID: 6660562 170308
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!"

Loading Image