General Drew's Venison

[Dave Sikorski]

Much like the Chinese food favorite General Tso's with a few slight changes a al Drew.

My dad has been a stir fry and homemade "chinese" guru for a few decades now, and he's found something that has been quite a hit with anyone that tries it.

prep and clean venison minute steaks, or thinly slice some backstrap and remove all of the junk.

In this case, the meat was Wyoming Antelope straps.





Cut up some carrots



Next prepare the sauce....



2t Corn Starch
2T Rice Wine Vinegar
1/4 C Soy Sauce
2 T sugar (brown or white)
2t minced garlic
2t minced ginger(optional)
Fresh ground Black pepper to taste
1/2t-1T of sriracha sauce....THIS IS THE HOT STUFF....be careful



Cook the meat w/ seasame oil over high heat in a wok or large frying pan, then remove from the heat. and reserve on plate. DO NOT OVER COOK.

Add carrots to the pan



Start steaming your broccoli separate. Be careful not to cook it to death.

At this point you can also add other vegetables to your carrots. I like Napa Cabbage and or celery.

Cook veggies to desired doneness, then add your meat back, along with your sauce and steamed broccoli.



Stir for approx. 2 min then serve.

Of course this mean goes well over a bed of rice.

Enjoy.



-D

[Kahi]

Looks seriously good...I like the idea of the Corn Starch to thicken the sauce..great photos too...Nice job and thanks for sharing..

[Bird Dog]

Looks outstanding

[Dave Sikorski]

Give it a try fellas and let me know what you think.

It works well with just about any combination of meat and veggies.

The key is orchestrating the symphony that is properly done veggies and meat.

-D