VENISON ORIENTAL
Exotic oriental meal in less than half an hour
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.53, Robert Stender, Brooklyn, NY |
Prep Time:
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15 minutes
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Ingredients |
Utensils |
| 1 pound venison
flank steak or other tender portion |
Wok or large skillet |
| 1 pound medium to
large shrimp (optional) |
Slotted spoon |
| 1 pound medium
scallops (optional) |
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| 1 cup vegetable oil |
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| 1 green pepper, cut
into 1 inch pieces |
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| 1 red pepper, cut
into 1 inch pieces |
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| 1 onion, cut into 1
inch pieces |
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| 2 tomatoes, cut into
1 inch pieces |
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| 1 can sliced bamboo
shoots, drained |
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| 1 can water
chestnuts, drained |
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| 1 can baby corn,
drained |
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| Marinade |
Seasoning Sauce |
| 1/2 cup chicken
broth |
2 teaspoons rice
wine or dry sherry |
| 1/4 cup water |
3/4 teaspoon sugar |
| 1 teaspoon
cornstarch |
3 1/4 tablespoons
soy sauce |
1 tablespoon soy
sauce
1 teaspoon sesame
oil (or vegetable oil) |
1 3/4 teaspoons
minced fresh ginger root (or ground ginger) |
| 3/4 cup sugar |
1/2 teaspoon black
pepper |
| 2
1/2 tablespoons ketchup |
1 3/4 teaspoons
cornstarch |
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4
tablespoons vegetable oil |
Directions
Prepare marinade and set aside
Slice venison into thin strips at an angle across grain and cut strips
into 2 inch pieces
Add venison strips to marinade; mix well and set aside
Heat oil in wok or large skillet over medium heat for 1 minute
Stir-fry marinated venison until lightly browned
Remove venison with slotted spoon, draining well over wok
Repeat with shrimp and scallops if desired
Remove all but a little more than 1/4 cup oil from the wok
Heat remaining oil over high heat for 30 seconds
Stir-fry green pepper 2 to 3 minutes; remove venison with slotted spoon,
draining well over wok
If necessary, add no more than 1 tablespoon oil
Repeat with red pepper, onion, tomatoes, each in turn
Stir-fry water chestnuts, bamboo shoots and baby corn for 2 to 3 minutes
and add peppers, onions and tomatoes, stir-frying for another 1 to 2
minutes
Stir seasoning sauce and add to wok; stir fry for 2 to 3 minutes
Add venison (and seafood if you wish), mix well, heat through and serve
over rice |
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