Sweet Pepper Venison Stir-Fry


– 1/4 cup cornstarch

– 2 teaspoons sugar

– 6 tablespoons soy sauce

– 1/4 cup white wine vinegar

– 1/2 teaspoon pepper

– 1venison tenderloin (about  1pound), cut into  2-inch strips

– 1medium green pepper, julienned

– 1medium sweet red pepper, julienned

– 3 tablespoons canola oil

– Hot Cooked Rice


In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper;stir until smooth. Pour half into  a large resealable plastic bag; add venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. In a large skillet  or wok, stir-fry venison and peppers in oil for 4-6 minutes  or until meat is no longer pink and peppers  are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes  or until thickened. Serve with rice. Yield:2 servings

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