The great thing about stir fry is it’s extremely versatile – feel free to experiment with the vegetables and sub out elk for venison or any other wild game
By: John Riggins
Not only is John Riggins a professional hunter and avid angler, he is also an impressive chef!
Prep time: 50 minutes
Cook time: 10 minutes
Total time: 1 hour
- 1-1.5 pounds elk backstrap, cut lengthwise
- 3 carrots, thinly sliced
- 1 bunch broccoli, cut into florets
- 3 celery stalks, chopped 1/2-inch pieces
- 2 sweet bell peppers, chopped
- 8 scallions, cut 4-inches long, diced
- 4 cloves garlic, diced
- 8 ounces sugar snap peas
- 8-10 shiitake mushrooms, stemmed & sliced into strips
- 2 tablespoons sesame seed oil
- 1 tablespoon sesame chili oil
- Long grain brown rice
- Kosher salt, to taste
- Soy sauce, to taste
1. Put rice in pot with 2 cups water, bring to boil, reduce heat and cover, let simmer for 50 minutes.
2. Meanwhile, chop all vegetables into similar sized pieces. Remove string from sugar snap peas by pinching at top and pulling string down length of pod.
3. Remove fascia from elk tenderloin, slice into same-sized strips along the grain.
4. Heat wok/evasee pan on medium-high heat. Add garlic and elk and cook 4-5 minutes until elk is lightly browned. Add mushrooms, broccoli, carrots, celery, peppers, peas, onion, sesame seed oil and sesame chili oil. Cook additional 5 minutes stirring frequently.
5. Serve with rice; add soy sauce to taste.