Sweet Pepper Venison Stir-Fry
TOTAL TIME: Prep: 15 min. + marinating Cook: 10 min.
YIELD: 2 servings.
"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!"
Ingredients
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1/4 cup cornstarch
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2 teaspoons sugar
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6 tablespoons soy sauce
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1/4 cup white wine vinegar
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1/2 teaspoon pepper
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1 venison tenderloin (about 1 pound), cut into 2-inch strips
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1 medium green pepper, julienned
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1 medium sweet red pepper, julienned
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3 tablespoons canola oil
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Hot cooked rice
Directions
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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.
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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.
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