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RECIPE OF THE MONTH
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 FISH AND WILD GAME RECIPES
 
Recipe of the Month with Duane Radford
From the field to the table...
ASIAN VENISON STIR-FRY

Ingredients (venison steak):
● 3 small venison steaks
● sesame oil
● salt & black pepper
● prepared crushed garlic
● soy(a) sauce

Ingredients (veggies):
● sesame oil
● 1/4 cup Hoisin Sauce
● 1/2 teaspoon red pepper flakes
● 2 tablespoons honey
● 1/2 dozen small whole/halved white Spanish onions
● 1 large green bell pepper (diced)
● 6 small Roma tomatoes (quartered)
● sesame seeds

Stir-fries are go-to meals at any time of the year and have a particularly good fit during the autumn when bell peppers, Spanish onions and tomatoes are ripe and ready to harvest. I used moose rib-eye steaks for this Asian Venison Stir-Fry, which features some home grown garden veggies.

Stir-fry venison:
Œ1. Wash the steaks under cold water and then pat them dry with a paper towel. Trim any fat or connective tissue.
2. Coat the bottom of a skillet with enough sesame oil to thoroughly cover it. Add a dash of prepared crushed garlic. Stir well.
3. Brown the steaks at a medium to low heat. Because it is lean, don’t cook venison at a high heat or it will dry out and be tough.
4. Add a dash of soy(a) sauce to the skillet and stir well, so the steaks are thoroughly coated with the sauce. 
5. Once the steaks have been browned, remove them from the skillet and put them on a carving board. Cut the steaks diagonally into 1/2-inch thick medallions. Pour the sauce in the skillet over top of the medallions. Cover the steaks with tinfoil to keep them warm.

Stir-fry veggies:
Œ1. While the venison steaks are being browned, prepare a mixture of Hoisin Sauce, red pepper flakes and honey. Warm in a microwave oven for 30 seconds, stir well, and set aside.
2. Add sesame oil to the skillet and heat it to make the veggie stir-fry.
Ž3. Add the peeled small Spanish onions first and grill them for a few minutes before adding the diced green peppers.
4. After the onions and peppers have been sautéed, add the tomatoes and steam them with a lid on the skillet for a couple of minutes at most. Add the Hoisin sauce mixture to the stir-fry veggies and stir well. Season the veggies with salt and pepper to taste.
5. Transfer the veggies to a serving plate with a base of either chopped lettuce or spinach and then top these vegetables with the grilled venison medallions. 
‘6. Liberally garnish the stir-fry dish with sesame seeds.  

Wine pairing was not a hot item in China during a trip I made there a while ago. Rather, the Chinese people mainly drank beer with their meals so I’d suggest you pair the Asian Venison Stir-Fry with a cool lager, India pale ale or pilsner. Or you could treat yourself to some Plum liqueur to enjoy with the stir-fry. ■



 
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