INGREDIENTS:

CHEF MYRON’S 20 GAUGE

CHEF MYRON’S PREMIUM TERIYAKI SAUCE

8 oz. “Backstrap” Deer Meat

Peanut (or vegetable) oil

Onion

Bok Choy (Chinese cabbage)

Cornstarch

Scallions, tomato, parsley or cilantro

INSTRUCTIONS:

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.

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