Kung Pao Venison

 

Venison Round Steaks chopped lean 

      We're only a week away from departure south for this winter.  We are also whittling away at our freezer so as to create room for this winter's bounty.  This recipe is one we enjoy so I decided to try it with our lean, rich Axis venison round steak.  Of course wok times will be shortened as the Axis cooks quickly.  I served this with Egg Drop Soup.  

1 pound boneless venison steak cut into 1 inch pieces

1 tablespoon cornstarch

1 tbsp. extra virgin olive oil

2 teaspoons light sesame oil

3 tablespoons green onions, chopped

2 cloves garlic, minced

1/4 - 1/2 teaspoon crushed red pepper flakes

1/2 teaspoon ground ginger

2 tablespoons rice wine vinegar

2 tablespoons light soy sauce

2 teaspoons sugar

1/4 cup dry roasted peanuts, crushed into halves

Dredge venison strips in corn starch

      Combine venison and cornstarch in small bowl.  Toss to coat.  Yep, that's corn starch.  At times I have found it to be a great breading agent by itself or in addition to flour for stickiness when frying.  Heat olive oil in large non-stick skillet or wok on medium heat.  Stir fry 5-7 minutes or until no longer pink in center.  Remove from heat.  When in the RV I use our much smaller Teflon wok, but at home I have a large cast iron wok that I love; it cooks evenly.  

Stir frying the venison strips

      Add onions, garlic, red pepper and ginger to skillet.  Stir fry 15 seconds. Remove from heat.  Combine vinegar, soy sauce and sugar in small bowl.  Stir well and add to skillet.

      Return venison to wok and stir until meat is well coated. Stir in peanuts.

Stir Fried Venison w/veg and peanuts

 Heat thoroughly, stirring occasionally. Serve over hot rice.  I love brown rice.  I used Texmati Rice this time; found it to be more earthy and a bit chewy, but not bad.  

EGG DROP SOUP

3 cups chicken broth

1 tsp. sesame oil

2 eggs

1/2 tsp. white pepper

      Bring chicken broth to boil in sauce pan.  Add sesame oil, white pepper, and whisk.  Crack and add 2 egg; whisk vigorously for 30 seconds.  Set aside as low simmer.  Of course this is our final plated dish with our best china........lol 

Plated with Egg Drop Soup

"Governing a great nation is like cooking a small fish-too much handling will spoil it"  

Lao Tzu

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