Is your venison always tough? It won’t be if you use this simple trick!! Tender, juicy and delicious is the only way to cook venison! This Venison Teriyaki Stir Fry is outstanding!
If you are like me, you have had friends offer you some venison that they said was so delicious. The second you put it in your mouth, you are sorry! You need the teeth of a shark to even chew it!! Somehow, you manage to chew it enough to swallow it and comment about the fact that it is really good venison!
Then, there is my venison. My husband will offer some to his friends and lie to them and say it is filet mignon. Then he tells them that is venison and their answer is typically, “No way!!”
Yes way, my friends never have tough, dried out venison again! This Venison Teriyaki Stir Fry is a great example!
For this stir fry I used a bottom round roast of a the hind quarter of a medium sized buck. Here is a great illustration describing the cuts of meat obtained from a hind quarter of an elk (same thing!) (While you are there, hit the follow button so that you don’t miss any of my favorite wild recipes!) The bottom round is classically a tougher cut of the back leg.
The Secret to Tender Venison Teriyaki Stir Fry?
How do I get mine to become tender? The secret is to pound the roast vigorously, on both sides. Then, slice the meat, against the grain, very thin! Less than 1/4″. If the meat is slightly frozen, it will slice easier.
You also need an ultra sharp filet knife! You don’t want to use a thicker chef’s knife because you won’t be able to get the slices thin enough.
The next thing I do is marinate the sliced meat in the teriyaki sauce for at least 2 hours. It’s still good if you do a quick marinade, just better with a longer marinade! Use lots of garlic and ginger in your marinade, too! It adds a great flavor!
I hope you like the recipe today for Venison Teriyaki Stir Fry! What is your favorite way to eat venison? I have so many, I don’t think I could pick a favorite! Although I love these Venison Carnitas and this Corned Venison is amazing!
As I said though, this one is outstanding!! Don’t forget to sign up for my newsletter so that you don’t miss any new recipes! Leave me a comment below, if you try this Venison Teriyaki!
Enjoy! And have fun cooking!
This Venison Teriyaki Stir Fry is tender, juicy and delicious! An outstanding weeknight meal!
- 1.5 lbs venison bottom round roast you can use any roast you like
- 1/2 cup brown sugar
- 1/2 cup soy sauce gluten free, for GF
- 1/2 cup vegetable, canola or corn oil
- 1 tbsp grated fresh ginger
- 1 tbsp finely minced garlic
- 1/2 lb fresh green beans
- 1/2 large red pepper, sliced thin
- 1/2 large yellow pepper, sliced thin
- 2 tsp cornstarch
- 1 tbsp high temperature oil, such as peanut, canola, vegetable
Trim roast of silver skin and fat. Pound roast with meat mallet vigorously on both sides.
Slice roast, against grain, very thin. Less than 1/4 inch. (Works easier if roast is slightly frozen.)
Mix marinade ingredients together and pour over sliced venison. Stir. You can refrigerate overnight but if you have the time, let them marinate for 2 hours. If they are frozen, you don't have to refrigerate them, unless it's very warm out.
In a large frying pan, or wok add about a tablespoon of oil, over high heat.. Peanut oil works well but any higher temperature oil will work.
Cook the venison, in batches just for a few seconds. Flip and cook the other for another few seconds. It will not take a minute to cook both sides. When you remove the venison to drain, it should still be pink in the center. Reserve marinade!
Drain, each batch on your wok rack, or paper towel. After all of the venison is cooked, cook the green beans. They will take about 5 minutes to reach crisp, tender. Drain.
Next stir fry the peppers. They will only take about 1 minute to achieve tender crisp consistency. Drain.
Dump any oil that is left in the wok. Turn down heat. Add reserved marinade to pan and then add the cornstarch.
Cook until sauce turns a a beautiful dark brown color. Use a whisk to remove lumps from cornstarch, if needed.
Add meat and vegetables back to wok and toss to coat. Heat through. Serve with rice. (I like Jasmine rice)
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