Venison Stir Fry
Elevate your dinner game with this savory and nutrient-packed Venison Stir Fry, a quick and healthy recipe that’s perfect for weeknights. Tender strips of venison loin are marinated in soy sauce and cornstarch for a flavorful and silky texture, then stir-fried with a colorful medley of crisp-tender vegetables like red bell peppers, carrots, and broccoli. Infused with aromatic garlic, ginger, and a rich oyster sauce, this dish strikes the perfect balance between bold flavors and freshness. Ready in just 35 minutes, this high-protein, low-fat stir fry is delicious served over rice or noodles for a satisfying, restaurant-quality meal at home. Perfect for wild game enthusiasts or anyone looking to try something new in the kitchen, this Venison Stir Fry is a must-try for quick, nutritious, and flavorful dining.
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Recipe Information
Ingredients
- 500 grams Venison loin (sliced into thin strips)
- 4 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 Red bell pepper (sliced into thin strips)
- 2 Carrots (julienned)
- 2 cups Broccoli florets
- 3 Green onions (sliced)
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 4 cups Cooked rice or noodles (for serving, optional)
Instructions
In a medium bowl, mix the venison strips with 2 tablespoons of soy sauce and the cornstarch. Toss until evenly coated and set aside to marinate for 10-15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated venison and stir-fry for 2-3 minutes until browned on the outside but not fully cooked through. Remove the venison from the pan and set aside.
Add the remaining 2 tablespoons of vegetable oil to the skillet. Once hot, add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the red bell pepper, carrots, and broccoli florets to the skillet. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Return the venison to the skillet and add the remaining 2 tablespoons of soy sauce, oyster sauce, and sesame oil. Stir well to coat everything in the sauce and cook for another 2-3 minutes until the venison is fully cooked through and the sauce has slightly thickened.
Remove the skillet from heat and sprinkle the sliced green onions over the stir-fry.
Serve hot over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3640 mg | 158% | |
| Total Carbohydrate | 276.1 g | 100% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 17.6 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3169 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
