Brenda’s Crispy Asian Orange Venison is sure to be a dinner favorite and provide a fresh new spin on cooking elk, deer or other game meat. You can find the full recipe below, bon appétit!
1 pound thinly sliced venison
1 large navel orange, rind sliced thin and juice 3 Tbsp.
3/4 cup soy sauce
6-7s Tbsp. corn starch
1 Tbsp. molasses
1/2 cup brown sugar
1 Tbsp. rice vinegar 1 tsp sesame oil
2 jalapeños, sliced (optional)
2 Tbsp. garlic, minced
1 .5 Tbsp. ginger, grated 1
1/2 Tbsp. red pepper flakes (optional)
1 tsp garlic powder
1/2 tsp cracked pepper
1/2 tsp salt Several green onions, chopped (garnish)
Toasted sesame seeds (garnish)
3 Tbsp. avocado oil
Slice venison into thin strips; the better the cut the more tender the result will be. I use backstrap. Mix 6 Tbsp. corn starch, pepper, salt and garlic powder and set aside Mix 1/2 Tbsp. ginger and 3 Tbsp. soy sauce together and toss venison strip in mixture. Allow them to sit for 30 minutes in fridge Toss venison in corn starch mixture and let them rest until they become “gummy,” which will help with the crispy factor and keep the starch from clouding up your oil.
For sauce, mix all ingredients minus 1 Tbsp. corn starch together in a medium sauce pan. Once it reaches a boil, reduce the heat to a simmer for 5-7 minutes. Mix 3 Tbsp. water and 1 Tbsp. corn starch together, add to sauce and whisk until thickened.
Heat oil in large cast iron skillet. Sauté meat all at once if your pan is big enough. Flip and turn to ensure meat is done but maybe a bit pink in middle. Remove from heat. Pour sauce mixture over meat and garnish with green onions and toasted sesame seeds. Taste and adjust flavor. Sometimes I add water or orange juice to calm down the flavors a bit but it’s up to you as chef and what audience you’re cooking for. Enjoy!