Chinese Venison Broccoli

You ever wonder why Chinese take-out tastes so good? Perhaps it's the fresh ingredients...the unique spices...or the fact that it's hot and always made to order. Whatever it is, we'll show you how easy it is to make this popular Chinese dish. Better yet... Chinese AND venison? That's the best of both worlds right there. 

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Servings: 2
Cooking time: < 30 minutes
- 1 lb venison, cut into bite sized strips
- 1 tbs. peanut oil
- 1 tbs. minced garlic

- 1 1/2 tsp. soy sauce
- 1 tsp. cornstarch
- 1/2 tsp. sesame oil

Stir-fry Sauce:
- 3 tbs. oyster sauce
- 2 tsp. dry sherry (or Chinese white wine, if you can get your hands on it)
- 2 tsp. Chinese black vinegar (or good, dark balsamic vinegar)

- 1 1/2 lb broccoli, cut into bite-sized florets
- 1/2 tsp. salt

1. Remove all silver skin from your venison. Cut into bite sized strips. Remember that silver skin tastes nasty and will make your meat tough. 

2. In a medium sized bowl, combine the soy sauce, cornstarch and sesame oil. This is the marinade for the venison. 

3. Coat the venison well with the marinade. Let stand at room temperature for ten minutes. 

 4. In a small bowl, combine oyster sauce, sherry and Chinese black vinegar (or good, dark balsamic vinegar). Set aside.
 5. Cut off the woody stalk of the broccoli. Cut into bite sized pieces. 

6. In a large pan, cover and steam broccoli in 1 inch of water and salt. This will take about 3 minutes. The broccoli should look bright green and tender enough to pierce with a fork. But it should also still be crispy. Crispy veggies mean good stir-fry. Drain and set aside.

7. In a large frying pan or wok, heat peanut oil. Swirl to coat. Add the garlic and fry for 15-30 seconds, or until it just starts to turn golden and you can smell it. Don't burn it. 

 8. Pour venison into the wok. Try to lay the meat in a single layer. Fry for 30 seconds on the first side, and then flip to the other. 
9. Pour in the stir-fry sauce and stir to combine. Simmer the sauce over low heat until it is thick enough to coat the back of your spoon. This should take about 30 seconds. 
10. Turn off heat once sauce thickens. Add cooked broccoli and toss to coat well. 

Yum! Now that wasn't so hard, was it?

Remember to eat immediately. Chinese food doesn't taste good cold. 

Please let us know what you think about this recipe by leaving comments. Just click on the red "comments" button below and it will lead you to a form. We value your feedback. Thanks!
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  1. This was very good, thanks for posting. I substituted okra and used venison tenderloin. I've got a new recipe for my book. It went very well with a cabernet sauvignon.

  2. Go anywhere India, USA, Australia etc you will certainly find Chinese food in every restaurant and in recent times it has entered also the homes.


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