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Sweet Pepper Venison Stir-Fry

 Sweet Pepper Venison Stir-Fry
"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!"
2 ServingsPrep: 15 min. + marinating Cook: 10 min.


  • 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


  • 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.