Just like in a fine Chinese restaurant, venison and broccoli is always on the menu!
There are some recipes all deer hunters know by heart. For the most part, any hunter worth their shotgun shells knows how to make a mean chili, some fine steaks or some sort of recipe that involves beer. However, I would bet just about anything they've also cooked venison and broccoli at some point as well. For this week's recipe, we're doing just that. We even made it more like Chinese takeout by using a Dixie plate. You don't get that sort of authenticity just anywhere!
Venison and Broccoli
Ingredients
- Thawed and thinly sliced venison steaks
- Raw uncooked broccoli
- Vegetable oil
- Soy sauce
- Oyster sauce
- Ground ginger
- Sesame Oil
- Beef broth
- Corn starch
To begin this recipe, heat about a tablespoon of vegetable oil in a deep-dish frying pan and sear the thinly sliced venison to your preference. Once cooked, remove from the pan and set aside.
Now, pour in about one cup of beef broth, one cup of soy sauce, and one cup of oyster sauce. This is going to be the sauce that covers the venison and makes this dish so special. Heat this just to the point before it starts to bubble and add in one to two tablespoons of the ground ginger.
Now, in a separate pan, add in a splash of vegetable oil and heat until shimmering. Toss in the broccoli and let it cook in the oil for about a minute, stirring frequently so it doesn't burn. While the pan is still on full heat, add in about a 1/4 cup of water and immediately place a tight lid on the pan and remove from the heat. This will steam the broccoli to a fresh crispness you normally only find in a Chinese restaurant. Let this steam for about 10 minutes.
Finally, take about a 1/3 cup of the sauce and place in a small mixing bowl. Combine this with about 1/2 cup of corn starch and stir until blended. Add that back into the sauce, along with the venison, and stir until blended. Remove all this from the heat and let it rest for about 10 minutes.
From here, you can probably figure out what you need to do. All that is left is to layer some rice on the bottom of the plate, add your venison on top, then garnish with a bunch of broccoli.
You are going to love this.
NEXT: THIS SLOW COOKER RECIPE USING DR. PEPPER AND A VENISON ROAST IS FANTASTIC
