Taste of the Wild: Deer steak and onion stir-fry

This deer steak and onion stir-fry is one of those perfect recipes for when the family is craving Chinese takeout but trying to be frugal. It’s easy and flavorful, and the homemade sauce is guaranteed to make your mouth water!

I used backstrap from a North Dakota mule deer doe, but you could use your choice of any venison eye of round, top round, or bottom round. Whatever cut you use, just make sure to thinly slice the steak against the grain.

Instead of just tossing the steak right into the pan, I like to let it marinate for a little bit in the sauce to add more flavor and create a wonderful crispiness to the steak.

INGREDIENTS

8 ounces venison loin, sliced against the grain into 1/4-inch-thick strips

1 tablespoon sesame oil

2 tablespoons soy sauce

2 tablespoons ketchup

1/4 teaspoon sugar

1⁄8 teaspoon garlic powder

1⁄8 teaspoon ground ginger

1⁄8 teaspoon black pepper

2 tablespoons cornstarch

1⁄3 cup water

1 tablespoon vegetable oil

2 small yellow onions, peeled and sliced into wedges

1 tablespoon butter

Cooked rice (for serving)

DIRECTIONS

1. In a medium bowl whisk together the oil, soy sauce, ketchup, sugar, garlic, ginger, pepper, cornstarch, and water. Add the steak, toss to coat well, and let sit at room temperature for 30 minutes.

2. Place a large skillet over high heat.

Pour in vegetable oil and swirl to coat the bottom of the pan. Add steak to the skillet in a single layer and cook, undisturbed, for 1 minute. Turn steak over, and continue to cook for another 30 seconds. Remove the meat from the skillet and transfer to a plate.

3. Add onions to the skillet and stir-fry over medium-high heat until the onions are slightly blistered, about 3 to 4 minutes. Remove onions and transfer to the plate with the cooked steak.

4. Add sauce mixture and butter to the same skillet and simmer over medium heat for 30 seconds. Add venison steak and onions back to the skillet and toss well.

5. Divide rice among bowls and top with the steak and onion stir-fry.

Photo and recipe by Jeff Benda

ABOUT THE CONTRIBUTOR

Jeff Benda is the founder of Wild Game & Fish Media where he works with businesses in the hunting, fishing, and shooting industries. With 25 years of past experience in the restaurant industry, he is now a full-time wild game and fish recipe developer and food blogger living in Fargo, N.D. His goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking.

Follow him on Instagram: @wildgameandfish and online at wildgameandfish.com

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