- 2 pounds venison round steak
- ¼ cup oil
- 2 small onions, sliced
- 6 large mushrooms, sliced
- 2 stalks celery, chopped
- 1 green pepper, chopped
- ½ cup chicken broth
- ¼ teaspoon dry mustard
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Cut meat, against the grain, into strips about ¼ inch thick and marinate as shown below. Cut vegetables immediately before cooking. Heat ¼ cup oil in wok, add meat and stir-fry for 2 minutes. Push to the side, add the onions and stir-fry 2 minutes longer. Again, push to the side, and add mushrooms, stir-fry for 2 additional minutes. Add celery and fry for 2 minutes; then green pepper and fry for 1 minute. Gradually add chicken broth and dry mustard to mixture in wok, when broth begins to bubble add cornstarch mixture, stirring constantly until it thickens. Serve over rice. Serves 6 to 8.
Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com
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