VENISON & BROCCOLI STIR FRY
Courtesy of www.chefdepot.net Phone (630)739-5200
Yield - 4 Servings
2 lb. Venison Leg, Sliced Thin
1 lb. Broccoli Flowerettes, Blanched
1/2 lb. Carrots, peeled, cut and Blanched
1/2 lb. Onion, Large Julienne
4 T. Garlic, Minced or use our Dried Minced Garlic and reconstitute in hot water
2 T. Ginger, Minced or use our Dried Ginger and reconstitute in hot water
1 T. Green Peppercorns
2 oz. Oyster Sauce
1 T. Sesame Oil
2 oz. Olive Oil
1 oz. +- Cornstarch
1 oz. Chef Depot Wild Game Seasonings
Salt & Pepper, As Needed
Slice venison thin (we use a German Chef?s Slicer, see ?Products? section) cutting against the grain, place in a bowl, add Chef Depot Wild Game Seasonings, garlic, ginger, oyster sauce, sesame oil and a little salt & pepper, toss together, add cornstarch and let marinate for at least 30 minutes.
In a Steel Wok or saute pan, heat over high flame until very hot, add olive oil , when oil is very hot add garlic, onions and ginger, cook for a minute until lightly brown, add venison and saute until golden brown, add peppercorns.
Remove from pan and place in a bowl, In hot wok or saute pan, add the blanched broccoli and carrot garnish, add venison and toss together. Taste and adjust seasonings. Serve over Steamed rice and garnish with toasted sesame seeds or scallions. Sometimes I enjoy soy sauce drizzled over this dish!
Chefs Note: Our Jaccard Tenderizers are the safest way to make your meat more tender. Also the perfect tool for fast marinating!All of our ingredients are weighed on a Stainless Steel Scale. It is required for accurate burger and steak portioning and sausage recipes. Our Chef selected knife sets will last for lifetime of enjoyment. The diamond sharpeners will take your knives to a new level..
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