Venison Stir-Fry with Colorful Vegetables
Tender slices of venison tenderloin are stir-fried with crisp bell peppers, broccoli, and carrots in a savory garlic-ginger soy sauce, making for a quick and nutritious weeknight dinner.
Ingredients
- 1 lb venison tenderloin, thinly sliced
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 small broccoli crown, chopped
- 1 medium carrot, cut into thin strips
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/4 cup low-sodium soy sauce or tamari
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp honey (optional)
- Cooked brown rice or quinoa (for serving)
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sliced venison and cook until browned, then remove from the skillet and set aside.
- In the same skillet, add a bit more oil if needed and sauté the garlic and ginger until fragrant.
- Add the bell peppers, broccoli, and carrot. Stir-fry until tender-crisp.
- Return the venison to the skillet and add the low-sodium soy sauce or tamari, sesame oil, and honey (if using). Stir well.
- Serve the stir-fry over cooked brown rice or quinoa. Divide into four portions.
Cook’s Notes
Slice the venison thinly against the grain for maximum tenderness, and don’t overcrowd the pan when browning it so it sears rather than steams. Keep the vegetables tender-crisp by stir-frying them quickly over high heat.
Ingredient Swaps
Venison can be swapped for beef, elk, or chicken if preferred, and any crisp vegetables like snap peas or zucchini can replace the broccoli or carrots. Coconut aminos can be used in place of soy sauce for a gluten-free, lower-sodium option.
Serving Suggestions
Serve hot over brown rice or quinoa, garnished with sesame seeds or sliced green onions if desired. Pair with a side of steamed edamame or a simple cucumber salad for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Common Questions
Can I use a different cut of venison?
Yes, backstrap or sirloin work well too—just be sure to slice thinly against the grain for tenderness.
Is this recipe gluten-free?
Use tamari or coconut aminos instead of regular soy sauce to keep it gluten-free.
Can I make this ahead of time?
You can prep the vegetables and slice the venison in advance, but it’s best to stir-fry just before serving for optimal texture.