It’s deer hunting season here in Michigan, and unfortunately DH was unsuccessful. Last year we were able to forgo buying beef and eat from his one deer all year. We are out of steaks, and have only a few packages of ground ven left. So now we are trying to decide whether to buy a quarter cow or a buffalo. Hmmm.
Tonight’s dinner is adapted from Simply in Season’s Venison Broccoli Pasta Salad. The original recipe is for a cold pasta salad, but I wanted more of a stir fry.
I started out by stir frying 1/2 lb of beef tenderloin (cut into strips) in sesame oil. Meanwhile, in a separate saucepan, I combined 1/4 C water, 1/4 C soy sauce, 1 clove minced garlic, 1 1/2 tsp sugar, 1/2 tsp minced ginger root, and 1/4 tsp ground red pepper and cooked until about half of it evaporated. When the meat was nearly cooked through, I added 2 C of broccoli florets and stir fried until tender, then added the sauce. This was served over angel hair pasta.
The verdict: The sauce is savory with a hint of sweet, and uses my favorite flavors for venison (garlic, soy sauce, ginger); too bad I used grassfed beef instead. It was still tasty, though, and this will become a quick and easy weeknight favorite.
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That looks good… mail me some!