Venison Broccoli Stir Fry with Brown Sugar & Soy Sauce

venison broccoli stir fry n

Tasty, quick, easy and attractive, beef (or wild game) and broccoli is a dish almost nobody doesn’t like. Here’s our twist on a classic favorite.

More than half-way through our year in the Arctic, our freezers remain abundantly stocked with Alaskan seafood and wild game. Featured in this dish is a lean, tender cut of Sitka black-tailed deer. Asian-style stir fry such as this is perfect for days when you want something quick but delicious.

Most recipes for this dish call for corn starch. For a cleaner taste and presentation while still achieving the thick broth desired for this dish, try substituting rice flour for the corn starch. A generous drizzle of sesame oil toward the end of cooking really brings this dish together. As we live far from a well-stocked grocer, we used powdered seasonings.

Venison Broccoli Stir Fry

Ingredients: (for two servings)

  • 1/2 pound lean, tender wild game or beef, cut into slender 2″ strips
  • 1 tbsp rice flour + 1/2 tbsp rice flour, separated (or use corn starch)
  • 1 tbsp water
  • 1/2 tbsp olive oil
  • a scant 1/2 tsp powdered garlic
  • 1/2 tsp powdered ginger
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 3/4 cup onion, chopped very coarse
  • frying oil such as light olive oil
  • 2 cups broccoli florets
  • sesame oil
  • 1/2 tbsp sesame seeds

Directions:

  1. In a bowl, combine venison strips, 1 tbsp rice flour, water, olive oil, garlic and ginger. Mix thoroughly so that each meat strip is thoroughly coated with mixture. Set aside.
  2. In a small bowl, whisk together soy sauce and brown sugar. Set aside.
  3. In a wok or large skillet, heat olive oil over medium-high heat. When oil is hot, add venison, stirring continuously for about 2 – 3 minutes to sear and lightly cook through. Remove venison to a bowl and set aside.
  4. Add a little more oil to the pan and add the onions. Stirring frequently, cook until onions just begin turning translucent but are still fairly crunchy. Add broccoli and continue stir frying till broccoli begins to turn bright green, adding a little more oil if necessary.
  5. Add venison, sesame oil, sesame seeds and brown sugar and soy sauce mixture, stirring quickly to thoroughly mix ingredients together. Cook just long enough to reheat venison.
  6. Serve immediately on a bed of steaming rice.

8 thoughts on “Venison Broccoli Stir Fry with Brown Sugar & Soy Sauce

  1. This meal looks delicious. A co worker gave me a package of ground venison for Christmas but I don’t know what meal to make with it. Do you have any recommendations?

    • Good venison is versatile and cooks very much like beef, but it tends to be very lean. For that reason, it’s a good choice to pair with sauces – like the one in the recipe above. Ground venison works well in most dishes where you might use ground beef or ground lamb. Both of these dishes will be excellent with ground venison: 1) Moose and Spinach Cannelloni, and 2) Caribou Stroganoff. The Stroganoff is especially delicious – just substitute ground venison for the caribou strips. And thanks for reading!

  2. Sounds great. We have ample venison in west country UK but this will translate beautifully with beef. Will let you know when I get home and try it. Thank you.

  3. Your blog is so interesting! It has three things I love – good cooking, Alaska and beautiful photography. I was 15 when my family traveled to Alaska, a four week journey driving from Pennsylvania up through NY into Canada and all the way across to Alaska, traveling the Alcan Highway. I will never forget the beauty.

  4. Are we still subscribed ? Haven’t got anything from you since Jan 13th . Hope you all are well. Enjoy your writings much ! Thanks, Bill Davis

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