Stir-Fry Tenderloins (Venison)

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups venison tenderloins
  • 3
    tablespoons oil
  • 2
    cups sliced onions
  • 1
    cup sliced red pepper
  • 1
    cup sliced green pepper
  • 2
    cups sliced mushrooms
  • 2
    tablespoons finely chopped garlic
  • 4
    tablespoons soy sauce
  • 2
    tablespoons dry red wine
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DIRECTIONS

  • please have all ingredients prepped before cooking; Tastes best with fresh Venison tenderloins, same day type of fresh. And as fresh as you can get with the other ingredients as well, except the wine and soysuace for obvious reasons.
  • trim the silver skin off the venison and cut into half inch thick slices.
  • I said vegetable oil but peanut or olive oil works better and grab some pepper too.
  • Preheat your large skillet or wok to smoking hot.
  • Add the oil and spread meat over the bottom in one layer without crowding.
  • You may have to do that last part in two or more batches, if you do reheat the pan EVERYTIME before adding the meat.
  • Sear the meat over high heat on one side, turn and brown on the other. This should not take more than 20 second and the meat MUST remain rare.
  • Remove the meat and add more oil if necessary, put in vegetables, mushrooms, and garlic. Sauté till heated through.
  • Season with your taste amount of pepper, wine, and the soy sauce.
  • Return meat to the skillet, stir up, and serve Immediately accompanied by rice, noodles, or bread.
  • Super awesome for outdoor or indoor cooking. Hope you guys like it!
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