This easy venison stir fry recipe is loaded with lean meat and fresh vegetables coated in a savory sauce. You will love how quick and easy this homemade Asian-inspired recipe is to prepare. Best of all, you can customize it with your favorite stir fry vegetables as well!
What is it?
My venison stir fry recipe is an Asian-style stir fry made with deer meat. Tender venison steak is sliced into thin strips, then seared and tossed with sauteed vegetables, lo mein noodles, and coated with a flavorful ginger-infused stir fry sauce. If you are lucky enough to have deer meat in your freezer, you can count on your whole family loving this fresh and flavorful stir fry.
Ingredients and Substitutions
- Venison steak - Venison meat from the hindquarter or shoulder are my favorite cut of venison for stir frying. You can use loin and backstraps as well, but I find those are best cooked to use in other dishes.
- Table salt
- Black pepper
- Corn starch
- Sesame oil - Feel free to substitute whatever cooking oil you have on hand.
- Bell peppers - Red, yellow, or green bell peppers all work well.
- Canned baby corn
- Garlic cloves
- Stir fry noodles - I recommend lo mein noodles. However, you can substitute your favorite Asian-style rice noodles, or egg noodles.
- Reduced sodium soy sauce
- Oyster sauce
- Asian chili paste - You can substitute an Asian-style hot sauce like Sriracha.
- Brown sugar
- Fresh ginger
- Green onions - Also known as spring onions. You can use the white and green portions.
- Roasted peanuts
Best Stir Fry Vegetables
You can substitute out all of the vegetables I list for this deer meat stir fry and use your favorite vegetables instead. In total, you will need about two cups of chopped vegetables. Any of the following ingredients would be a great addition:
- Snow peas
- Water chestnuts
- Shredded cabbage and carrots
- Green beans or bean sprouts
How to make it
To make this venison stir fry recipe, we begin by coating the sliced deer meat with corn starch, salt, and black pepper. This is easily done by tossing everything together in a large bowl or plastic bag.
Next, sear the venison with sesame oil in a hot skillet set over medium high heat. Stir as needed to ensure everything cooks evenly, then remove the venison and set it aside. Now is also a good time to start cooking the stir fry noodles according to the package instructions.
Add the bell peppers to the frying pan and saute until they are just starting to soften, then add garlic and baby corn, and cook for an additional two minutes. At this point, the venison can be returned to the skillet along with all of the stir fry sauce ingredients. Simmer for a couple minutes, until the sauce is slightly thickened, and then add the cooked noodles. Toss everything together and serve with chopped peanuts and sliced green onions.
Storing and Reheating Leftovers
This stir fry with deer meat is best enjoyed fresh, as the stir fry sauce will soak into the noodles as it sits in the refrigerator. Nonetheless, it does reheat well in the microwave. This should be stored in an airtight container and enjoyed within five days.
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Venison Stir Fry
- Large skillet or large wok
- Large pot
- 1 pound venison steak sliced thin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon corn starch
- 2 tablespoons sesame oil
- 2 bell peppers sliced
- 15 ounces canned baby corn drained
- 2 garlic cloves minced
- 8 ounce stir fry noodles
Stir Fry Sauce
- ¼ cup reduced sodium soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons Asian chili paste
- 1 tablespoon brown sugar
- 1 teaspoon fresh grated ginger
- 2 green onions sliced
- ½ cup roasted peanuts chopped chopped
- Toss sliced venison steak, corn starch, salt, and black pepper together in a large bowl or plastic bag until the meat is well coated.
- Drizzle sesame oil in a large skillet set over medium high heat and add the venison. Cook until the venison is nicely seared, then remove and set aside.
- In a separate large pot, cook the stir fry noodles according to the package instructions. This can be done while the meat and vegetables saute.
- Add more oil if needed and then place the sliced bell peppers in the skillet. Saute until they begin to soften, then add baby corn, and minced garlic. Cook for an additional 1-2 minutes.
- While the vegetables cook, add the stir fry sauce ingredients to a small bowl and whisk together.
- Add the venison back into the large skillet along with all of the stir fry sauce. Stir everything to combine and simmer for two minutes, or until the sauce is thickened slightly.
- Add stir fry noodles to the skillet, toss to evenly coat with sauce then serve topped with green onions and chopped peanuts.