So it is dinnertime at my house. I am rummaging through the freezer to find some venison. Venison tenderloins. Great! Now I have to find a recipe to make with that venison. I have several wild game cookbooks, so I start thumbing through the pages. I come upon a recipe that seems to be looking very good for the family’s palate. Stir-Fried Venison Strips, which sounded really good to me. I asked the family if that sounded good to them. An all out “YES!” was all I heard.
So I began to get all the ingredients together. I was missing a few ingredients so I had my wife, Kelli; go to the store to pick up some red pepper flakes and some ginger. The rest of the ingredients I had in the cupboards. I had a shadow behind me with a small voice that wanted to know, “daddy, can I help you?” It was my 5-year-old daughter Pacience, or Pacie as we call her.
I told her she could help when Kelli brought the rest of the ingredients that we needed. Kelli returned a short time later and Pacie ran into the kitchen and pulled up a chair against the counter. She asked what she would be doing. I told her she could get together the first seven ingredients and put them in a Ziploc bag. I told her we were going to be following a recipe in the book. We began to add soy sauce, the brown sugar, the ginger, black pepper, and some red pepper flakes into the Ziploc bag. I then told her to grab the cutting board. She went to the bottom cupboard and brought me the only cutting board we have, which is too small to even call it a cutting board, but it would work for what we needed it for.
I began to mince the onion that was needed. Once it was minced Pacie put it in the bag with the other ingredients. I had her go to the refrigerator and grab me one of the cloves of garlic. She came back and said, “The clove smelled bad.” I told her it’s a bad smell because it was garlic. “Oh” was all she said. I grabbed my chef’s knife and began to mince the clove of garlic and all she could do was sit on the chair and hold her nose.
After all the ingredients were in the Ziploc bag, we grabbed the venison and cut the tenderloins into strips about an inch wide and 2 inches long. After we had all the venison cut up, I had Pacie put the meat into the marinade. I made sure that the bag was zipped up properly and had Pacie put it on the bottom shelf of the refrigerator. After a few hours passed we went back and got out the bag.
I heated the oil in the skillet, and drained out the liquid from the onion, ginger, and venison. I placed the onion and garlic in the hot oil, and waited a few minutes for them to cook. I then placed the venison in the skillet and began to stir-fry all the ingredients together. Pacie was standing on a chair close to the action, but not in harm’s way of the hot oil. I told her to get the plate off the table and bring it to me. I placed the meal on the plate and called everyone to the table to eat. Everyone enjoyed it and not an empty stomach was left in the house.
The recipe for the venison stir-fry was as follows:
Stir-Fried Venison Strips
* 1/3-cup soy sauce
* 2 tsp. brown sugar
* 1/8 tsp. ginger
* 1/8 tsp. ground black pepper
* 1 clove garlic, minced
* 1/8 tsp. red pepper flakes
* 1 Tbs. Plus 1 tsp. onions, minced
* 1-1/4 lbs. venison tenderloin steaks, thinly sliced
* 1 Tbs. Plus 1 tsp. cooking oil

Thoroughly mix the first seven ingredients. Add venison and put in a container with a tight fitting lid. Marinate in refrigerator 4 hours or overnight. Heat oil in a wok or skillet. Drain the venison. Stir-fry everything over high heat for 3 to 4 minutes, or until desired doneness is achieved for your personal taste.

I would highly recommend this recipe if you are a fan of venison and want to try it a different way then how you would normally prepare it. It was highly tasty, and the family really enjoyed it. I know your family will enjoy their venison made into a stir-fry.