Venison and Vegetable Stir-Fry

Stir up your regular venison routine with this venison and vegetable stir-fry.


  • 1 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons white wine
  • 2 teaspoons cornstarch
  • 1 pound venison, tenderized
  • 2 tablespoons oil
  • 10 green onions, chopped
  • 1 cup morel or button mushrooms, sliced
  • 5 cloves garlic, sliced
  • 3 cups broccoli and green peppers, chopped
  • Hot cooked rice


Stir together water, soy sauce, wine and cornstarch for marinade. Pound venison cuts with a meat tenderizer and cut into 1/2-inch pieces. Mix meat with half the marinade. Refrigerate 30 minutes, remove and drain. Heat oil in wok or large skillet. Stir-fry onions, mushrooms, vegetables and garlic. Remove from wok or skillet. Add venison to hot pan. Stir-fry until done. Push meat to center and add remaining marinade. Cook until thick, then add vegetables to coat. Serve on cooked rice. Serves 4.