If you are looking for an easy venison dinner recipe this dish is for you! Our venison stir fry is packed with delicious flavour, perfectly cooked nutritious lean venison and vegetables for a quick and healthy weekday dinner.
Why you'll love this recipe
- Venison (deer meat) is such a nutritious versatile protein making it a great protein to add to your family dinner repertoire. Check out our game meat recipe collection for more inspiration.
- Stir fries don't have to be boring! This recipe inspired by our popular black pepper beef proves just that. With extra amounts of delicious sauce to coat your rice and noodles (whichever side you choose), the challenge here is to resist the temptation to lick your plate! Enjoy!
- This recipe is perfect for weekly meal prep, see our storage notes below.
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Ingredients
- Venison - We use pre-cut venison stirfry packs from the butcher but you can also use venison steaks, backstraps or tenderloins. To prepare, simply remove any silver skin from the meat then cut into thin strips.
- Cooking oil - we use canola
For the Marinade:
- Fresh ginger - peeled and grated
- Garlic, cloves - grated
- Shaoxing wine - Chinese cooking wine, can be found in most supermarkets.
- Light or all purpose soy sauce
- Sesame oil
For the sauce:
- Black peppercorns - whole
- Garlic, cloves
- Oyster sauce
- Dark soy sauce
- Light soy sauce (all purpose)
- White sugar
- cornflour (cornstarch) plus water to make a slurry.
Stir fry vegetables:
- Onion
- A Green, yellow and red capsicum (Bell pepper) - Or 3 of whatever colour are available to you.
- Spring onions/ scallions
- Additional cooking oil for wok frying.
See the full recipe card below for quantities.
Instructions
- Marinate the venison - add the sliced venison, grated ginger and garlic, shaoxing wine, light soy sauce and sesame oil into a large bowl. Mix the ingredients well, making sure the venison is fully coated and allow to marinate for 15 minutes.
- In the meantime, prep the remaining ingredients.
- Create a paste to do this use a mortar and pestle (or mini chopper) to crush the peppercorns then add the garlic and crush into a paste then set aside.
- In a separate bowl, mix both soy sauce, oyster sauce and sugar together and set aside.
- Create a slurry by mixing together the cornflour and water.
- For final prep - prepare all the remaining stirfry vegetables.
- Time to get stir-frying! Heat a wok or large pan to a high heat and add the oil. Once the oil is smoking hot, add the venison strips in batches and quickly sear 30-60 seconds each side until cooked but still a little pink in the middle. Remove from the pan and set aside to rest. Then repeat until all the venison is perfectly seared. (see note below)
- Carefully, wipe out the wok and return to a hot heat. Once hot, add the remaining cooking oil and the pepper paste fry quickly then add all the vegetables. Toss the ingredients in the pan for a few minutes until slightly cooked.
- Then add the sauce and stir well to coat all the vegetables. To thicken pour in the slurry and stir through.
- Return the rested venison and resting juices into the pan and stir all the ingredients well.
- Serve with your side of choice and enjoy!
- Note: Cook time will vary based on the thickness of your strips. Venison is best served medium-rare. An internal temperature of 57°C/135°F if you're using a meat thermometer.
Tips from the chef
Mise en Place
A classic chef term that is important when you are cooking quickly at a hot wok. We highly recommend prepping all your ingredients prior to cooking, having everything ready will make this dish super easy.
Marinading the venison
Don't skip this step for extra flavour and beautifully tender meat.
To sear the venison
For perfectly cooked venison, get the wok nice and hot first then sear the venison in small batches. If the wok isn't hot enough or is overcrowed the excess liquid won't evaporate, causing the meat to steam or stew and result in tougher meat.
Serving suggestions
Serve your stir fry venison alongside some steamed rice or noodles. Any egg noodle or a wheat noodle like udon would work well with this dish.
Storage
A great recipe for meal prep, venison stir fry can be stored in an airtight container in the fridge for up to 3-5 days. It can be reheated in a wok or microwave until piping hot then allow to cool a little before heating. We highly recommend cooking your rice or noodles fresh with each serving.
Substitutions
The vegetables in this recipe can be substituted with a variety of stir fry vegetables depending on what's available and in season for you, try adding:
- Carrots
- Broccoli - florets and stem
- Water chestnuts
- Bean sprouts
- Green beens
- Courgette
- Baby corn
- Kale
- Snow peas (Also known as mangetout or sugar peas).
Variations
For delicious variations of this recipe try substituting the protein for beef, chicken or tofu.
Related recipes
Looking for other recipes like this? Try these:
Did you try the dish? Please leave a rating and review below. And if you have any questions about the recipe, feel free to ask us in the comment section below.
Happy cooking!
Recipe
Venison Stir Fry
Ingredients
- 500 g Venison stir fry or steak, thinly sliced
- 50 ml Canola oil
Marinade
- 20 g Fresh ginger grated
- 3 Cloves garlic grated
- 2 teaspoon Shaoxing wine chinese cooking wine
- 2 teaspoon Light soy sauce
- 2 teaspoon Sesame oil
Sauce
- 4 g Black peppercorns
- 3 Cloves garlic
- 6 tablespoon Oyster sauce
- 2 teaspoon Dark soy sauce
- 3 teaspoon Light soy sauce
- ½ teaspoon White sugar
- 1 teaspoon Cornflour / corn starch
- 60 ml Water
Stir fry vegetables
- 1 Onion cut into wedges
- 1 Green capsicum / bell pepper cut into chunks
- 1 Red capsicum / bell pepper cut into chunks
- 1 Yellow capsicum / bell pepper cut into chunks
- 2 sticks of Spring onions / scallions cut into 3cm pieces
- 60 ml Canola oil or your preferred non-flavoured cooking oil for stir frying.
Instructions
For the marinade
- In a large bowl add the thinly sliced venison, ginger, garlic, shaoxing wine, soy sauce and sesame oil. Mix well and allow to marinate for 15 minutes.500 g Venison stir fry, 20 g Fresh ginger, 3 Cloves garlic, 2 teaspoon Shaoxing wine, 2 teaspoon Light soy sauce, 2 teaspoon Sesame oil
Prep the remaining elements
- While the venison is marinating prep the remaining ingredients
- Using a mortar and pestle (or mini chopper), crush the peppercorns then add the garlic cloves and crush into a paste. Set aside4 g Black peppercorns, 3 Cloves garlic
- In a separate bowl mix together the soy sauce's, oyster sauce and sugar then set aside.6 tablespoon Oyster sauce, 2 teaspoon Dark soy sauce, 3 teaspoon Light soy sauce, ½ teaspoon White sugar
- Create the slurry by mixing together the cornflour (cornstarch) and water.1 teaspoon Cornflour / corn starch, 60 ml Water
- Prep the remaining stir fry vegetables.
To stir fry
- Heat a wok or large pan to a high heat and add the oil. Once the oil is smoking hot add the venison strips in batches and sear, 30-60 seconds on each side, until cooked but still a little pink in the middle and remove from the pan. (See note 1 below)Repeat, until all the venison is cooked. Set aside to rest.50 ml Canola oil
- Wipe out the pan, place back onto the heat and heat until hot. Add the remaining oil then add the pepper and garlic paste, fry quickly then add the vegetables. Toss in the wok for 3-4 minutes until slightly cooked.60 ml Canola oil, 1 Onion, 1 Green capsicum / bell pepper, 1 Red capsicum / bell pepper, 1 Yellow capsicum / bell pepper, 2 sticks of Spring onions / scallions
- Add the sauce ingredients and stir through then add the cornflour slurry.
- Return the venison and any resting juices into the wok. Stir well making sure the sauce coats all the vegetables and meat.
- Serve with steamed rice or noodles and enjoy.
