1/2-1 lb venison roast
1 medium head broccoli, cut into bite-size florets
1 red pepper, sliced into thin strips
1 shallot or 1/4 cup red onion, finely chopped
3 garlic cloves, finely chopped
2 T ginger
1 teaspoon Thai chili sauce (or any hot chili sauce)
1 teaspoon cornstarch (dissolved in 3 Tbsp. cool water)
2 -3 tablespoons vegetable oil
Lime wedges & cilantro
3 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon cornstarch
chili flakes, to taste
Salt and pepper
1/2 cup chicken stock
3 tablespoons oyster sauce
1 tablespoon fish sauce (or soy sauce)
1 -2 teaspoon brown sugar, to taste
1. Cut roast on a bias into thin strips and place in a bowl. Combine marinade ingredients in a cup, whisking to dissolve the cornstarch. Pour marinade over the venison. Set aside.
2. In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside.
3. Heat a large frying pan over medium-high heat. Add oil to coat the pan, then add the shallot/onion, garlic, chili sauce, curry, and ginger. Stir-fry 1 minute to release the fragrance.
4. Add the venison and its marinade. Stir-fry until browned, 4-5 minutes. Add the sherry as you stir-fry to keep pan moist. Remove meat from pan.
5. Add broccoli and red pepper plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until vegetables have softened but still retain some crunch.
6. Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then add in venison and stir-fry everything together. Serve over rice with fresh lime wedges and cilantro.
Submitted by Ralph Carr