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.
You will need:
one venison tenderloin, cleaned of sinew and fashia
salt & pepper mix
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.
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.
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
Sprinkling of red pepper flakes
Sprinkling of sesame seeds
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.
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