Mongolian Venison

 

      Much like Ted Nugent, Jase Robertson, and many Americans I love to hunt.  I prefer to eat meat I have harvested from organic source to pan, when possible, rather than buying off the shelf in the grocery store.  Axis is so lean it lends itself very well to this recipe.   It's another example of 'fusion cooking' so that wild game isn't prepared the 'same old way'.  Another twist of taste for venison meat. We both love venison and Asian cuisine.  Where there's a wok, there's a way.  Where this recipe calls for rice, I substituted orzo for my wife as she can't digest rice.  I did, however made this with fried brown rice for me.

      I have a smaller wok for the RV, but here at home (believe it or not) I have a large Lodge Cast Iron Wok that works very well.  Wooden tools, olive oil, soy sauce, ginger, and high heat.....YEEHAAW.  

1 lb. of venison, in ¼” slices cut across the grain

½ cup soy sauce

½ water

2/3 cup brown sugar

¼ cup cornstarch

1 Tbsp of minced ginger

3 cloves of garlic, minced

3 green onions/scallions, diced

Extra Virgin Olive Oil

      Heat a little oil in a small saucepan on medium-low.  Add the garlic and ginger and sauté for several minutes.  Stir in the soy sauce and water.  Add the brown sugar and increase the heat to medium.  Bring to a boil for about 3 minutes, then remove from heat and set to the side. 

      In a bowl, dredge the venison slices in the cornstarch, shake off any extra, and place them on a plate.  Let them set for about 10 minutes.

      Heat some oil in a wok on medium high.   Add the venison slices and cook just till they are seared on both sides.  Remove the venison to a plate and remove any excess oil from the wok.  Put the wok back on the stove on medium high heat and add the sauce – it should boil right away.  Add the venison and cook at a boil for no more than 1 minute.  Stir in the green onions and serve over rice.  A delicious meal.  The sauce is magnificent, and the addition of the Axis venison is the cherry on the cake.  I must admit that it does not take this long for Axis to reach a 'done temperature'.   

        This turned out deliciously.  Barb can't eat rice, so I boiled up some orzo to serve with hers.  Mine was over brown rice.  Savory, authentic flavor; it's a keeper.    

"A dish should have flavor, texture, appearance and smell, but I'm doing it differently. We take Chinese food, play with your sentiments, memories of it, and then take you to the border; you won't fall over the edge, but you get excitement."

Alvin Leung

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