Wild In The Kitchen: Red Wine Venison Stir Fry

Stir Fry Venison With Red Wine

This recipe is my favorite way to serve venison to visiting guests. Most brag that it is the best venison that they have ever had.

1 lb. venison cubed
2 bell peppers, sliced
2 stalks celery, chopped
1/2 pounds mushrooms, sliced
2 cups baby carrots, chopped
2 tablespoons bacon drippings
2 medium onions, chopped
garlic salt, to taste
Lawry’s Meat Tenderizer
1 stalk broccoli, chopped
3 tblsp Moore’s Marinade
1/4 cup red wine
1 stick butter

Debone venison from cut of your choice. Trim away fat and sinew. Soak meat in clear water in refrigerator to remove excess blood. Cut into bite-size cubes, sprinkle with tenderizer and pound with a meat hammer. Melt butter and bacon drippings in a wok. Add garlic salt. Heat to a table temperature and add meat, wine and vegetables. Stir continuously to give each piece of meat and each vegetable their turn on the heat. Don’t overcook. Vegetables should be crisp.

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