Chinese Venison with Broccoli and Sugar Snap Peas

ravioli, chinese venison 014

No, this is not an authentic recipe. No, I don’t know if the Chinese eat venison at all.  I DO know that this is a recipe that uses venison in its purest form, seared and deliciously rare. It also incorporates Asian flavors like fresh ginger, garlic, sesame, red pepper flakes and soy sauce that compliment the meat.  That is VERY important. Like most of my dishes, this one has evolved.  It started out as a recipe from a friend who prepared it using beef for her family.  It required the dredging of beef strips in flour and flash-frying.  If you prefer it that way, go ahead.

ravioli, chinese venison 002

You will need:

one venison tenderloin, cleaned of sinew and fashia

salt & pepper mix

oil

1 bunch broccoli crowns

2 handfuls sugar snap peas

1 bunch chives, green parts chopped in 1 inch slices (cut on the diagonal if you want it to look pretty and if you’re O.C.D. like I am)

2 tbsp. chopped garlic

Preheat oven to 350°.  Season tenderloin liberally with salt & pepper mix.  Add oil to the bottom of a deep cast iron skillet.and heat oil on high.  Sear tenderloin on all sides until beautifully crusted.

ravioli, chinese venison 003

 Place in oven-safe dish and bake for 10-15 minutes. While meat rests, steam broccoli and sugar snap peas just until tender crisp, about 15 minutes.

In the same cast iron skillet, saute′ garlic and chives.

ravioli, chinese venison 007

For Sauce

In 2-cup jar, combine and shake:

1 3/4 cups beef stock

2 tbsp. brown sugar

1 1/2 tbsp. chopped fresh ginger

1/4 cup soy sauce

2 tbsp. corn starch

ravioli, chinese venison 006

Add later:

Sprinkling of red pepper flakes

Sprinkling of sesame seeds

ravioli, chinese venison 009

Pour all but 1/2 cup into skillet.  To the remaining 1/2 cup, add cornstarch and shake.  Add to skillet and stir. Turn on heravioli, chinese venison 013at to medium high.

Add steamed veggies and red pepper flakes . Continue stirring until sauce thickens.  Add  sliced tenderloin. Stir to coat with sauce. Add red pepper flakes and sesame seeds.  Serve over rice. Enjoy.

4 Comments on “Chinese Venison with Broccoli and Sugar Snap Peas

  1. What a coincidence! I just ate broccoli and sugar snap peas last night for dinner. Thank you for the follow. I look forward to trying some game meat…and to seeing more of your posts! Have a wonderful weekend.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

Anxious Hunter Food Blog

Wild Game Recipes from a South Texas Home Cook #feedingmrbootsparma #eatmorejavelina #mrsbootsmedia

qui est in libris

a very particular book blog

Carnivore Confidential

Tips, information and insights about MEAT, FISH and POULTRY. Got questions? I have the answers. Subscribe on YouTube at Carnivore Confidential

Hunt/Fish/Play

A blog by avid beginners.

Doing Manly Things (Mostly)

Hobbies, How To, and Humor

Patrons of the Pit

Two Men, Two Pits and a Blog

The Books of Lost Knowledge

an ongoing work of fantasy

Always 1895

~And it is always eighteen ninety-five~

%d bloggers like this: