Tuesday, May 26, 2015

Venison, Broccoli, & Spinach Stir Fry

Getting your hands on venison in these parts can be tricky.  Most people have a friend or a friend of a friend that hunts but getting them to give up a morsel of their prize can take some serious negotiations.  I'm talking about, you'll have to be willing to give up your first born or have to promise to re-roof their two storey house on the hottest day of the year and you have a fear of heights kind of negotiating.  It's not usually easy and it's definitely not something you can just pick up at the grocery store.  We lucked into a few cuts from a friend who received a bit too much for his own use (a bachelor) and considered it a sin to go to waste, I completely agree.

Working with wild game, especially meats like moose and deer can be difficult. Each has a level of 'game-iness' to them and you never really know how intense that taste is until it's cooked.  There is trick to cut that down and that's milk! The higher the fat level in the milk the better.  I don't know the science behind it (probably something with the natural enzymes) but I do know that it works wonders.



Venison, Broccoli, & Spinach Stir Fry


Venison, Broccoli, & Spinach Stir Fry

Ingredients:

1.5 lbs Venison
Milk
1.5 cups Broccoli
1 cup Spinach, chopped
1.5 cups All-purpose Flour
1 tsp Garlic Powder
1/2 tsp Ginger Powder
Salt & Pepper
1 pkg Blue Dragon Beef & Broccoli Stir Fry Sauce
Sesame Seeds, optional

Directions:

1. Defrost your venison and place in a deep dish.  Pour enough milk over to cover.  Remember, the higher the fat content the better.  I've used 2%. Wrap the dish is plastic wrap and refrigerate for a minimum of 4 hours or as long as over night.


2. Drain the milk and remove any of the tough connecting tissue from the cuts with a good, sharp fillet knife. Dice into smaller bite size pieces.


3. Combine the flour and seasonings in a small bowl.  Lightly coat each piece of the venison in the flour mixture.  Preheat a large frying pan and add a small amount of butter.  Add enough of the coated meat to cover the bottom of the pan without crowding.  I had to do two batches.  Fry until a nice crust forms on all sides about 2 minutes each side, keeping watch over any of the smaller, thinner pieces.  Remove each piece as it finishes cooking and set aside.  Repeat for any remaining pieces.


4. In the same pan add about 1/3 cup of water and the broccoli.  Once the broccoli is starting to turn bright green add the spinach.  Let the spinach wilt and the water evapourate.  Return the venison to the pan and add the package of stir fry sauce to heat.


5. Place in a serving dish and garnish with the sesame seeds.  Enjoy!

Venison, Broccoli, and Spinach Stir Fry




Stay Sweet!
Tammy