CHEF MYRON’S 20 GAUGE
CHEF MYRON’S PREMIUM TERIYAKI SAUCE
8 oz. “Backstrap” Deer Meat
Peanut (or vegetable) oil
Bok Choy (Chinese cabbage)
Scallions, tomato, parsley or cilantro
Note: “velveting” is a classical Chinese technique of lightly coating meat, poultry or seafood in a thin “batter” of cornstarch (often also using egg white) and then lightly stir frying. This seals in juices, keeps oil from penetrating the meat and gives a great “mouth feel” to the dish.
Important factors: Make sure your wok or pan is hot! Don’t try to cook too much of it at once; Slice venison into thin medallions; Cut vegetables evenly; Do not overcook the venison.
Cut backstrap into 1/4” thick strips across the muscle. Place in bowl.
Marinate in CHEF MYRON’S 20 GAUGE (Wild Fish & Game Sauce) just enough to coat lightly. Allow to stand a few minutes
Cut onions lengthwise into 1/2” strips
Cut bok choy same size as onion
Chop the garnish and/or tomatoes
Sprinkle venison medallions with cornstarch tossing (with hands is best!) to achieve a smooth but not too pasty coating of light batter.
Heat ¼ cup of oil in wok until smoking hot.
Carefully add venison shaking the wok a bit to keep meat moving. Allow to sit a few minutes before turning. Gently turn and toss less than 3 minutes until meat is browned. Remove the meat with a slotted spatula or to a bowl with strainer.
Add a few Tbsp of oil back into the wok. Bring back to smoking hot. Add onions & bok choy. Stir fry 2 minutes. Return the venison to the wok with 3 Tbsp of CHEF MYRON’S PREMIUM TERIYAKI. Stir fry 3 more minutes. Add tomato if using. Turn out in a serving bowl and garnish with chopped scallions, cilantro, parsley or any combination thereof.
Serve with steamed rice and a nice cold beer.