Forest to Table

Making venison stir fry.

Soon enough, you'll have meat in the freezer—if you don't already. Now, I love venison, but a meal of just meat can be dull and nutritionally deficient. One way to combine venison with a healthy amount of tasty and colorful veggies is by making stir fry. Stir fry is an ancient Chinese method of quickly cooking meat and vegetables in a small amount of oil over high heat. This recipe is adapted from a popular Cook’s Illustrated version—try it this fall.

I like a mix of onions, carrots, red peppers, broccoli, and bean sprouts for the color, texture, and taste, though you could use fewer vegetables. Don’t be intimidated by the fresh ginger root—you can find it in many supermarkets. Once you taste this delicious mix of venison and crisp, cooked vegetables, it’s certain to become part of your monthly dinner rotation. (It also works well with pheasant breasts, beef, pork, and chicken breasts, too.)

INGREDIENTS
3 T. vegetable oil
1 lb. venison roast or loin (or pheasant breast) sliced into ½-inch-wide strips
1 lb. combination of onions, carrots, red peppers (all sliced thin), and broccoli (stems trimmed and then cut into 1-inch chunks)
1 t. garlic (crushed or finely diced)
1 t. ginger root (peeled and finely diced)
2 c. bean sprouts 

DIRECTIONS
In a wok, large skillet or Dutch oven over medium-high heat, heat 1 T. oil and add half the meat. Cook for 2 minutes, then stir and turn all pieces to brown for another minute. Remove browned meat, add another 1 T. oil, and brown the second batch. Set meat aside. Wipe moisture from skillet with a paper towel, heat remaining 1 T. oil, and add the onions, carrots, peppers, and broccoli. Cook at medium-high heat for 4 minutes, stirring occasionally. Add garlic and ginger and cook for 1 minute. Add bean sprouts. Stir the cooked meat into the vegetable mixture. Stir in your favorite sauce until the mixture begins to bubble and thicken, about 2 minutes. Remove from heat and serve over white rice.

Tom Dickson is editor of Montana Outdoors, the publication of FWP, where this recipe originally appeared.