Description
This flavorful venison stir fry is protein-packed and goes great with rice for a tasty meal that the whole family will love! Easy to prepare with little hands-on prep, you’ll be making this over and over again! Gluten-free and dairy-free too.
Ingredients
- 1 pound venison, cut into evenly thin strips
- 2 tablespoons olive oil, divided
- 4 tablespoons gluten-free soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon wine vinegar
- 1 tablespoon honey
- 1 cup bell pepper, cut into strips
- 1 carrot, cut into strips
- 1 onion, cut into strips
- 1/2 cup broccoli florets, blanched 1 minute in hot water
- Salt, to taste
- 2 garlic cloves, minced
Instructions
- Marinate Venison: In a ziplock bag, combine the venison, 1 tablespoon olive oil, lemon juice, and wine vinegar. Stir, seal, and refrigerate for 2 to 3 hours. (Alternatively you can also mix in venison with the marinade ingredients in a bowl, then cover with plastic wrap, and refrigerate for 2 to 3 hours).
- Sauté Veggies: Heat up the remaining olive oil in a large skillet, and sauté the onions, bell peppers, and carrots, stirring, for 5 minutes.
- Add Marinated Venison and Honey: Add the venison with the remaining marinade and honey to the pan, then stir fry for 10 minutes, stirring.
- Add Broccoli and Garlic: Add the blanched broccoli and minced garlic. Stir and fry everything together for another 3-4 minutes. Add salt to taste.
- Garnish and Serve: Serve the venison stir fry with sesame seeds, chili flakes, green onions, rice.
Notes
Venison: You should be able to get venison in most supermarkets, especially in areas where hunting or deer farming is common. Alternatively, if you prefer not to use venison, you can use beef instead.
Olive Oil: I like using extra virgin olive oil, but you can use whichever vegetable oil you prefer.
Soy Sauce: I used gluten-free soy sauce to keep this recipe gluten-free (you may also use coconut aminos instead). However, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
Lemon Juice: Fresh lemon juice is best, but if you don’t have fresh lemons, you can use bottled lemon juice instead.
Wine Vinegar: I use wine vinegar for extra acidity (which helps to tenderize the meat as well as to add flavor).
Veggies: I used a mix of red and green bell peppers, but you can also add in yellow bell peppers if you like. The carrots and broccoli also adds a nice pop of color to the stir fry, contrasting against the dark brown of the cooked venison.
Onion: Feel free to use white onion, yellow onion or red onion.
Garlic: Fresh garlic adds a beautiful flavor and aroma to the stir fried venison, so make sure you add it in.
Garnish: I like garnishing with a sprinkle of white sesame seeds, chili flakes and chopped green onions (chives will work too).
- Prep Time: 5 mins
- Marinating Time: 2 hours
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
