Post by Whiskers on May 21, 2007 14:13:45 GMT -6
Venison and Vegetable Stir-fry
1 cup water
1/4 cup soy sauce
2 tablespoons white wine
2 teaspoons cornstarch
1 pound venison, tenderized
2 tablespoons oil
10 green onions, chopped
1 cup mushrooms, sliced
5 cloves garlic, sliced
3 cups broccoli and green peppers, chopped
Hot cooked rice
Stir together water, soy sauce, wine and cornstarch for marinade. Pound venison cuts with a meat tenderizer and cut into 1/2-inch pieces. Mix meat with half the marinade. Refrigerate 30 minutes, remove and drain. Heat oil in wok or large skillet. Stir-fry onions, mushrooms, vegetables and garlic. Remove from wok or skillet. Add venison to hot pan. Stir-fry until done. Push meat to center and add remaining marinade. Cook until thick, then add vegetables to coat. Serve on cooked rice. Serves 4.
1 cup water
1/4 cup soy sauce
2 tablespoons white wine
2 teaspoons cornstarch
1 pound venison, tenderized
2 tablespoons oil
10 green onions, chopped
1 cup mushrooms, sliced
5 cloves garlic, sliced
3 cups broccoli and green peppers, chopped
Hot cooked rice
Stir together water, soy sauce, wine and cornstarch for marinade. Pound venison cuts with a meat tenderizer and cut into 1/2-inch pieces. Mix meat with half the marinade. Refrigerate 30 minutes, remove and drain. Heat oil in wok or large skillet. Stir-fry onions, mushrooms, vegetables and garlic. Remove from wok or skillet. Add venison to hot pan. Stir-fry until done. Push meat to center and add remaining marinade. Cook until thick, then add vegetables to coat. Serve on cooked rice. Serves 4.
