Wild In The Kitchen: Stir Fry Venison

Stir Fry Venison

1 pound venison, cubed
2 red bell peppers, sliced
2 stalks celery, chopped
1/2 pound mushrooms, sliced
4 carrots cut into 4-inch sticks
2 tablespoons bacon drippings
2 medium onions, chopped
Garlic salt to taste
1 stalk broccoli, chopped
3 tbsps Moore’s Marinade
1/4 cup red wine
1 stick margarine

Debone a venison cut of your choice. Trim away silver skin and sinew. Soak meat in clear water in refrigerator overnight to remove excess blood. Cut into bite-size pieces. Melt margarine in wok or skillet and add garlic salt, wine and bacon drippings. Heat to a stable temperature, and add meat and vegetables. Stir continuously to give each piece of meat on the heat. Don’t overcook. Keep meat tender and vegetables crisp.

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