Elk Venison and Broccoli Stir-Fry Recipe
Next time you're thinking of Chinese take-out, try this venison and broccoli recipe instead.
Elk Venison and Broccoli Stir-Fry with a side of white rice. (Jenny Nguyen-Wheatley photo)
November 01, 2021
By Jenny Nguyen-Wheatley
Print Recipe
This is a wild game version of the classic Chinese-American dish beef and broccoli. Quick and easy to make, the most difficult part of this recipe will be finding the ingredients, but I have provided substitutions below. For the most tender result, using loin would be best, but meat from the hinder quarters would work just as well from a young or properly aged animal.
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Serves: 2-4 Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
1 pound of elk or deer venison 3 tablespoons of oyster sauce 2 teaspoons of Chinese rice cooking wine (or dry sherry) 2 teaspoons of Chinese black soy sauce (or 3 teaspoons regular) 2 teaspoons of Chinese black vinegar (or balsamic) ½ teaspoon of sesame oil 2 teaspoons of cornstarch 1 medium head of broccoli Cooking oil Salt and pepper to taste Red pepper flakes to taste Cooked long-grain white rice Ingredients from left to right: oyster sauce, Chinese black vinegar, Chinese black soy sauce, and Chinese rice cooking wine. (Jenny Nguyen-Wheatley photo)
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Directions:
Cut broccoli head into small to medium florets, and remove any thick stems. Bring half a pot of water to a boil and blanch broccoli for about 2-3 minutes. Strain and set aside. Broccoli should be slightly tender, bright green but still very crispy. They will continue to cook with the venison later. Blanch broccoli in a pot of boiling water. (Jenny Nguyen-Wheatley photo) Remove all silver skin from elk or deer meat and slice thinly against the grain. In a small bowl, combine oyster sauce, rice cooking wine, soy sauce, black vinegar, sesame oil, and cornstarch, and then stir until smooth. Set aside. Add enough oil to coat a wide pan or wok. Turn up the heat to medium-high/high and when the oil begins to smoke, quickly sauté thinly sliced venison until browned with a pinch of salt.Thin strips of elk venison sautéing. (Jenny Nguyen-Wheatley photo) Add broccoli to the pan and pour in the sauce mixture. Stir and cook until bubbling and thickened. Take off heat to keep the broccoli and elk from overcooking. Season to taste with salt, pepper and red pepper flakes (or fried chili in oil, if you have it).Elk Venison and Broccoli Stir-Fry (Jenny Nguyen-Wheatley photo) Serve immediately with cooked white rice.
