Sweet Pepper Venison Stir-Fry
Ingredients:
– 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
Instructions:
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