Venison stir fry is an absolute must for your fall menu planning. This recipe is full of flavor and is a family favorite in our house. If you do not have any venison meat, you can easily substitute with steak for an
equally delicious meal. This stir fry is also quick to make so it’s perfect for almost any night of the week.
For even greater ease, use frozen vegetables in place of fresh ones. Everyone will be begging for the
leftovers the next day… if there are any!
½ cup soy sauce
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon packed brown sugar
1 clove of garlic, minced
½ teaspoon black pepper
2 teaspoons ginger powder
2 tablespoons olive oil, divided
2 pounds venison sliced thin into ½ inch strips (we have used backstrap for this)
1 medium onion sliced or chopped
2 carrots peeled and sliced*
3-4 cups broccoli florets, fresh or frozen*
*You can substitute a bag of frozen broccoli, cauliflower, and carrots instead for ease.
- In a small bowl combine soy sauce, lemon juice, cornstarch, brown sugar, garlic, black pepper
and ginger. Mix well and set aside.
- In a large skillet, over medium high heat 1 tablespoon olive oil. Add venison strips and cook until
done. Transfer to a plate and cover.
- Heat another tablespoon of olive oil. Add onion and sauté for a couple of minutes. Add broccoli
florets and ½ cup of water, once boiling, reduce heat and simmer until broccoli is tender.
- Add the venison back to the skillet along with the sauce mixture, increase heat and bring back to
a boil, stirring constantly. Once the sauce thickens it’s ready to serve.
- Serve hot over rice