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Email to Master Chef Don F. Easley Jr.      

    Venison and Broccoli Stir-Fry

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serves 4+

    List of Ingredients

    2 lbs. Venison Steak (cut into 1/4-1/2 inch strips)
    5 Tbls. Vegetable Oil
    5 tsp. cornstarch
    5 tsp. salt
    5 tsp. sugar
    5 tsp. soy sauce
    3 tsp. white pepper
    2 lbs. broccoli, chopped into 1 inch pieces
    1/2 cup chicken broth
    2 Tbls. cornstarch
    3 Tbls. vegetable oil
    1 tsp. ginger root (finely Chopped)
    1 tsp. fresh garlic (finely chopped)
    1 can sliced mushrooms


    Marinate venison strips in 5 T. oil, 5 tsp. cornstarch, salt, sugar, soy sauce, and white pepper.
    Refrigerate for 20 minutes. Longer is better.
    Place broccoli in boiling water for 1 minute.
    Rinse under cold water.
    Heat wok till 1-2 drops of water bubble on the surface.
    Add 3 T. oil, and rotate the wok spreading the oil over the surface. Add the marinated venison, ginger root, and garlic to the wok.
    Stir-fry until venison is browned, about 5 minutes.
    Remove venison from wok. Add 2 T. oil, rotate wok again to coat sides.
    Add mushrooms and broccoli to wok, stir-fry for 1 minute. Add chicken broth and heat until boiling.
    Stir in the venison.
    Add 2 T. cornstarch or amount needed to thicken.
    Once the chicken broth has thickened into a gravy, serve over rice.




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