Prep time
1 hour
Cook time
30 minutes
Course
Main
Skill level
Beginner
Season
All Seasons
Serves
4
Inspired by the Chinese-American favorite, a venison with broccoli recipe should be in every hunter’s dinner rotation. This is a fairly simple dish made with ingredients that you may already have in your cupboard, especially if you’re a fan of stir-fry.
Allow the venison to sit in the egg and corn starch mixture for at least one hour, but it’s also OK if you prepare this step the night before. Truthfully, it took me two days to complete this recipe, not because it’s in any way difficult but because being a new mom has its challenges. Thankfully, the steamed broccoli, sauce mixture, and marinated meat keep well in the refrigerator. All I had to do the next day was toss them in a hot pan.
Ingredients
1 lb. venison, sliced thinly 1 egg 5 tbsp. corn starch, plus 1 tsp. 1 tbsp. soy sauce, plus 1 tsp. ¼ tsp. kosher salt, plus extra 1 small-medium head of broccoli 2 tsp. Shaoxing rice cooking wine (or dry sherry) 4 tbsp. oyster sauce 1½ tsp. rice vinegar 4 cloves garlic, minced ⅓ cup neutral frying oil ¾ cup chicken stock, separated Red pepper flakes, to taste White pepper, to taste 4 servings cooked jasmine white rice
Also works with
Preparation
-
In a medium bowl, whip egg until slightly foamy and you can no longer see the whites. Add thinly sliced venison, 5 tablespoons of corn starch, 1 tablespoon of soy sauce, and ¼ teaspoon of kosher salt. Stir to combine. Cover and refrigerate for 1 hour or overnight.
-
Meanwhile, cut the broccoli into bite-size pieces. Steam or blanch in boiling water for 2 to 3 minutes. Then immediately transfer broccoli to an ice bath to stop the cooking. After a few minutes, drip dry broccoli in a colander. In a small bowl, combine 2 teaspoons of rice cooking wine, 4 tablespoons of oyster sauce, 1 teaspoon of soy sauce and 1½ teaspoons of rice vinegar, and set aside.
-
When ready to cook, heat oil in a skillet over medium-high heat; add or subtract oil as needed. Fry venison pieces in batches until slightly golden on both sides. Drain on paper towels. Pour off oil, leaving about 1 tablespoon behind in the pan.
-
Lower heat to medium and add garlic, and sauté for about 30 seconds. Then add the sauce mixture with ½ cup of chicken stock. While pan comes to a simmer, make a slurry with remaining ¼ cup of chicken stock and 1 teaspoon of corn starch in a small bowl, stirring to get rid of all lumps. Add slurry to the pan with the rest of the sauce and boil to thicken.
-
Next, toss in cooked broccoli and fried venison. Season to taste with salt, white pepper, and red pepper flakes. Serve immediately with hot white rice.
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Prep time
1 hour
Cook time
30 minutes
Course
Main
Skill level
Beginner
Season
All Seasons
Serves
4
Inspired by the Chinese-American favorite, a venison with broccoli recipe should be in every hunter’s dinner rotation. This is a fairly simple dish made with ingredients that you may already have in your cupboard, especially if you’re a fan of stir-fry.
Allow the venison to sit in the egg and corn starch mixture for at least one hour, but it’s also OK if you prepare this step the night before. Truthfully, it took me two days to complete this recipe, not because it’s in any way difficult but because being a new mom has its challenges. Thankfully, the steamed broccoli, sauce mixture, and marinated meat keep well in the refrigerator. All I had to do the next day was toss them in a hot pan.
Ingredients
1 lb. venison, sliced thinly 1 egg 5 tbsp. corn starch, plus 1 tsp. 1 tbsp. soy sauce, plus 1 tsp. ¼ tsp. kosher salt, plus extra 1 small-medium head of broccoli 2 tsp. Shaoxing rice cooking wine (or dry sherry) 4 tbsp. oyster sauce 1½ tsp. rice vinegar 4 cloves garlic, minced ⅓ cup neutral frying oil ¾ cup chicken stock, separated Red pepper flakes, to taste White pepper, to taste 4 servings cooked jasmine white rice
Also works with
Preparation
-
In a medium bowl, whip egg until slightly foamy and you can no longer see the whites. Add thinly sliced venison, 5 tablespoons of corn starch, 1 tablespoon of soy sauce, and ¼ teaspoon of kosher salt. Stir to combine. Cover and refrigerate for 1 hour or overnight.
-
Meanwhile, cut the broccoli into bite-size pieces. Steam or blanch in boiling water for 2 to 3 minutes. Then immediately transfer broccoli to an ice bath to stop the cooking. After a few minutes, drip dry broccoli in a colander. In a small bowl, combine 2 teaspoons of rice cooking wine, 4 tablespoons of oyster sauce, 1 teaspoon of soy sauce and 1½ teaspoons of rice vinegar, and set aside.
-
When ready to cook, heat oil in a skillet over medium-high heat; add or subtract oil as needed. Fry venison pieces in batches until slightly golden on both sides. Drain on paper towels. Pour off oil, leaving about 1 tablespoon behind in the pan.
-
Lower heat to medium and add garlic, and sauté for about 30 seconds. Then add the sauce mixture with ½ cup of chicken stock. While pan comes to a simmer, make a slurry with remaining ¼ cup of chicken stock and 1 teaspoon of corn starch in a small bowl, stirring to get rid of all lumps. Add slurry to the pan with the rest of the sauce and boil to thicken.
-
Next, toss in cooked broccoli and fried venison. Season to taste with salt, white pepper, and red pepper flakes. Serve immediately with hot white rice.