Venison Stir-Fry Recipe

Name: Venison Stir-Fry
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb. venison; 1 Tbsp. vegetable oil; 1 tsp. cornstarch; 1 tsp. salt; 1 tsp. soy sauce (light or dark); dash of white pepper; 2 Tbsp. oil; 1 tsp. finely chopped garlic; 1 lb. broccoli; 1 medium onion; mushrooms (canned or fresh); 2 Tbsp. oil; 1 Tbsp. soy sauce; 1 tsp. salt; 1/2 c. chicken broth or water; 1 Tbsp. cornstarch and 1 Tbsp. water, mixed

Servings: persons

1 lb. venison
1 Tbsp. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
dash of white pepper
2 Tbsp. oil
1 tsp. finely chopped garlic
1 lb. broccoli
1 medium onion
mushrooms (canned or fresh)
2 Tbsp. oil
1 Tbsp. soy sauce
1 tsp. salt
1/2 c. chicken broth or water
1 Tbsp. cornstarch and 1 Tbsp. water, mixed

1
Cut beef into 2-inch strips.
2
Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon soy sauce and dash of white pepper in a bowl.
3
Cover and refrigerate 20 minutes.
4
Cut broccoli into 1-inch pieces.
5
If using fresh broccoli, it needs to be blanched.
6
No need to blanch frozen broccoli.
7
Slice onion and mushrooms.
8
Mix 1 tablespoon cornstarch and the water

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb. venison, 1 Tbsp. vegetable oil, 1 tsp. cornstarch, 1 tsp. salt, and more.

Yes, Venison Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Stir-Fry

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