How to Make Fast and Easy Venison

Scott Leysath |

The holiday season can take a toll on your mental well-being. Too much bad food, always some place you have to be and people just don’t seem all that friendly during what should be one of the more congenial times of the year. For me, the biggest downside of annual Christmas parties, aside from getting stuck talking to someone you really don’t like all that much, is that it cuts into my time outdoors. Although I can always rally, it’s much easier to get out of bed at 3 AM to drive to the duck blind or deer stand if I’m in bed by 9 PM the night before. When I do make it back to the house, I’m all for cooking something that is delicious, quick to prepare and uses a few in-season ingredients.

So, you get home, maybe take a little nap, and then throw a few things into a hot skillet or wok. In just a few minutes, you’ve got a great meal. By doing most of the chopping a day ahead, you can save yourself even more time and give the meat a little extra time in the marinade. This recipe combines the sweet flavor of juicy winter citrus, the spicy bite of red chili flakes and the crunch of just-cooked sugar snap peas. Add some broccoli, bell pepper and ginger and you’ve got a seriously delicious meal that’s also good for you.

Spicy Orange Venison Stir-Fry

Serve over warm rice or noodles. Actually, this one’s pretty good served cold as well.

4 servings

1 pound venison loin, sliced into 1/4-inch thick medallions (about 2 cups)

1/2 cup low-sodium soy sauce

3 tablespoons orange juice concentrate

1/2 teaspoon freshly ground black pepper

1/2 teaspoon Asian sesame oil

1/4 cup vegetable oil

 

2 green onions, roughly chopped

2 garlic cloves, minced

1 red bell pepper, roughly chopped

1 1/2 cups broccoli florets

1 1/2 cups sugar snap peas, strings removed

1/2 teaspoon red chili pepper flakes

3 tablespoons fresh cilantro leaves, minced

1 1/2 cups orange segments

  1. In a bowl, combine 1/4 cup soy sauce, orange juice concentrate, black pepper, sesame oil and 2 tablespoons vegetable oil and mix well. Add venison and toss well to coat. Cover and refrigerate for at least 4 hours, tossing occasionally.
  2. Remove venison from marinade and reserve marinade. Heat remaining 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add venison and stir-fry for 2 minutes. Remove venison from skillet and reserve (but don’t keep it warm in an oven or it will overcook. Room temperature is OK.)
  3. Add green onions, garlic and reserved marinade to the skillet and stir fry for 2 minutes. Add bell pepper, broccoli and remaining 1/4 cup soy sauce and stir-fry for 3 minutes. Add snap peas, pepper flakes and reserved venison. Stir-fry for 1 minute or until venison is hot. Stir in cilantro and fold in orange segments.
  4. Serve immediately over warm rice or noodles.

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