Sweet & Spicy Venison Stir Fry
Velveting is a special technique in Chinese stir fry. Marinating slices of raw meat in egg and cornstarch protects it from drying out while cooking, which results in tender and juicy meat. It even works with venison. For this recipe, I used the eye of round from an older doe and was surprised by the resulting “velvety” texture.
This sweet and spicy venison recipe might resemble your favorite Chinese take-out. The beauty about velveting is that it works with most proteins. While the sauce and flavors are interchangeable, remember velveting every time you make stir fry.
For this Sweet & Spicy Venison Stir Fry recipe, visit: https://www.themeateater.com/cook/recipes/sweet-and-sour-venison-recipe
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