Venison Stir Fry

1/4 cup dry sherry
1-1/2 tblsp finely chopped fresh ginger root
2 garlic cloves, finely chopped
1 tblsp sesame oil
1/4 cup soy sauce
Zest from 1 orange, juliened

12 oz. Broken Arrow Ranch Venison Stir Fry
1 tsp cornstarch
1 tblsp peanut oil
1 cup broccoli, cut into bite-sized pieces
1 medium carrot, pared and diagonally sliced
1 medium onion, cut into 8 wedges
1/2 medium red bell pepper, seeded and cut into pieces
1/2 medium yellow bell pepper, seeded and cut into pieces
10 mushroom caps, halved
1 cup snow peas, ends trimmed

1/4 cup thinly sliced scallions
4 servings cooked rice
1 tsp sesame seeds, toasted

To prepare marinade, in a gallon-sized sealable plastic bag, combine sherry, ginger, zest, garlic, sesame oil and soy sauce, stir and then add venison. Seal bag, squeezing out air. Marinate the venison up to 2 hours at room temperature or longer in the refrigerator, turning bag occasionally.

Strain marinade into measuring cup and add enough water to make 1/3 cup liquid. Add cornstarch and stir to dissolve.

Heat a non-stick wok or large non-stick skillet over high heat. Add peanut oil and venison; stir-fry until venison loses its red color, about 1 to 2 minutes. Remove venison with slotted spoon; reserve and keep warm.

Stir in broccoli and carrot; cover and steam 1 minute. Uncover and stir in onion, bell pepper and mushrooms. Stir-fry another 3 minutes. Add snow peas, browned venison and reserved marinade/water mixed with cornstarch. Stir continuously until sauce begins to thicken, about 2 minutes. To serve, spoon stir-fry over cooked rice and sprinkle with scallions and sesame seeds.

Broken Arrow Ranch