Every year, I make it my mission to find new ways to use game meat and store it so it is ready for use. After all, who doesn’t love a quick, easy meal for the family? One thing I have found to be the most versatile is canned venison. It is perfect for use in gravy over noodles or as a stroganoff, but most recently I incorporated it into a different category of cuisine: venison stir fry! This recipe is definitely one I will be hanging on to and making quite frequently this upcoming hunting season. I am sure you will love it, too!
Venison Stir Fry
- 1 pint jar of home-canned venison
- 1/4 c soy sauce
- 1.75 oz packet stir fry seasoning mix
- 1 c broccoli florets
- 1 c shredded carrots
- 1 carton (16 oz) baby bella mushrooms, sliced
- 1 (15 oz) can baby corn on the cob
- 1 (8oz) can sliced water chestnuts
- Optional: Use canned stir-fry vegetable blend for added convenience
- Drain canned venison.
- In a large fry pan, warm venison and mushrooms over medium heat.
- Steam broccoli in a separate saucepan.
- Once the water from the mushrooms has boiled away, add broccoli, carrot shreds, baby corn, and water chestnuts.
- In a small bowl, combine stir fry seasoning and soy sauce. Add more soy sauce as desired.
- Let vegetables and meat cook over high heat for about 5 minutes, then add sauce mixture.
- Cook covered until vegetables are fully cooked through.
Enjoy this venison stir fry on its own or serve on top of Thai Kitchen stir-fry rice noodles!
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