Mongolian Venison & Broccoli

Fast weeknight meals are becoming even more important these days. There are a lot of changes coming my way in 2020 but I don’t want that to limit me from eating the same great home cooked meals as before. Often times people tell me that the dishes I make seem to fancy or difficult- and maybe so. I honestly believe that I am a simple cook who enjoys simple food. When I have time I do try new and complex wild game inspired dishes but I crave chicken wings and hot sauce like everyone else. When asked for recipe ideas for wild game I always tell people to think about the dishes they already know how to make and try to apply wild game to them. Cooking times and seasonings may be a little different but this is really my go to for coming up with new wild game recipes.

A friend of mine Craig Bowen recently posted in Hank Shaw’s Hunt Gather Cook group his Axis steak & blueberry ghost pepper sauce with garlic broccoli which inspired this dish. A simple meal and an easy way to infuse flavor and vegetables with wild game. Mongolian beef is a common dish served in Chinese restaurants. The key ingredient is hoisin sauce which I happened to have in the pantry. You could easily omit hoisin however and still have a delicious meal.

Another key ingredient to keep in your pantry that I use often is potato flour. Potato flour, also referred to as potato starch is a fine textured, gluten-free flour made from cooked, dried and ground potatoes. Corn starch works too but I have come to love Bob’s Red Mill (Oregon owned and operated) Potato flour for thickening sauces or coating wild game. When making a batter for fried items it provides the crispiest texture or in this case with pan searing, a glossy tender texture. Enjoy!!

Ingredients

  • 1-2 pounds venison steak (Typically cut from the leg) partially frozen
  • 1 head of broccoli
  • 1/2 white onion
  • Bean shoots
  • 1 jalapeño, sliced- seeds in
  • 2 tablespoons crushed garlic
  • 1/4 cup soy sauce
  • Splash of Mirin
  • 2 Tablespoons hoisin sauce
  • Fish sauce
  • Sea salt
  • White pepper
  • Ground ginger
  • Oil for pan fry
  • Cast iron skillet

Method

  • Prep and cut your veggies. Cut broccoli into bite size pieces. Don’t throw away those stems! Chop them smaller and they are perfectly edible and tasty.
  • Slice your venison not more than 1/4 inch thick. Having your meat partially frozen will help you obtain a more even slice.
  • Salt and pepper your venison. Add some ground ginger as well.
  • Sprinkle potato flour on all the venison and mix until coated and worked into the meat.
  • Meanwhile in a large cast iron skillet heat oil in pan. Use enough to coat the bottom of your skillet. I used peanut oil.
  • Working in batches quickly pan fry your venison. Get a decent sear on one side then flip using tongs to get a hint of color on the other. You do not want your meat to cook all the way through and in fact, you will still see some red from the raw meat. The worst thing you can do is to over cook it at this stage. Set meat on a plate with a napkin until all is flash fried.
  • Add your veggies into the same empty pan. Salt them slightly. Let cook until onions and broccoli are tender.
  • Add your chopped garlic and sauté so it does not burn.
  • Add in your soy sauce. I typically don’t measure, just a couple turns around the pan works for me. Add your hoisin, mirin and fish sauce.
  • Coat your veggies in the sauce. You will find it is a little thin but that is ok! The potato flour on your venison will thicken that up when added.
  • Taste your sauce for flavor. Add whatever you may like.
  • When you are happy with the sauce flavor add your venison back into the pan and turn the heat to medium high, stirring.
  • This is where the magic happens! The potato flour will almost instantly thicken your sauce. Add your bean shoots and you are ready to enjoy!

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