Sweet And Savory Venison Recipes
25 BEST WAYS TO COOK VENISON
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More about "sweet and savory venison recipes"
SWEET AND SOUR VENISON | MEATEATER COOK
From themeateater.com
5/5 (2)
Servings 2-4
Cuisine Chinese
Category Main
- Trim off silver skin and slice thinly against the grain. In a small bowl, beat the egg and mix in a tablespoon of cornstarch and 1/2 teaspoon of kosher salt. Add sliced venison, mix, and refrigerate covered for one hour.
- Meanwhile, remove ribs and seeds from the red bell pepper and cut into 1-inch squares. Cut the onion into similar-sized pieces. In a small bowl, combine sweet chili sauce, Hoisin sauce, red pepper flakes, vinegar, water, 1/2 teaspoon of kosher salt and sugar, and set aside.
- When the venison is done marinating, add the remaining cornstarch to the bowl and stir to coat. In a saucepan, heat 1 inch of oil to 350 degrees. Carefully separate venison pieces and drop into the hot oil one by one—do not crowd the pan. Once the pieces start turning golden at the edges (1 to 2 minutes), remove and drain on paper towels. Repeat with the rest of the venison.
- While the venison is frying, add oil to coat the bottom of a frying pan/wok over medium-high heat. Add onion and red bell pepper and sauté until caramelized at the edges. Lower heat to medium, then add minced garlic and a pinch of salt. Sauté for 30 seconds.
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