Here you go boys, this one rocks!
Ginger Fried Venison
Ginger beef is truly a product of Calgary’s Chinese community but this Oriental favourite works equally well with moose, elk, deer and caribou. It’s an ideal way to use up tougher cuts like round or flank steaks.
1 pound Round or flank steak sliced thinly with grain (I usually do this while it’s still partially frozen)
1 Egg
¼ cup Water
2/3 cup Cornstarch
1 tbsp Olive Oil
1/3 cup Carrots sliced thinly lengthwise
1/3 cup Celery sliced thinly lengthwise
½ cup Green peppers sliced thinly lengthwise
1 tbsp green onion sliced thinly lengthwise
2 tbsp Ginger finely chopped (powdered ginger will work)
2 Clove garlic finely chopped
4 tbsp Soya sauce
5 tbsp Red wine vinegar
1 ¼ tbsp Sesame oil
½ cup White sugar
1 tbsp Chinese chilli sauce
Pre heat oil in large deep fryer to 350 degrees. Mix venison together with egg, add
Cornstarch and ¼ cup of water and mix well.
Add venison to deep fryer and separate piece with chopsticks until they quit sticking
together. Increase oil temperature to 375 degrees. Deep fry meet until crispy….about 11-
13 minutes. Remove from oil, drain and set aside.
Place 1 tbsp of olive oil in a wok and add celery, carrot, green pepper, green onion, and
ginger and stir fry for 3-4 minutes. Add remaining ingredients and bring to boil, stirring
constantly. Add venison and mix well and serve with rice.
Ginger Fried Venison
Ginger beef is truly a product of Calgary’s Chinese community but this Oriental favourite works equally well with moose, elk, deer and caribou. It’s an ideal way to use up tougher cuts like round or flank steaks.
1 pound Round or flank steak sliced thinly with grain (I usually do this while it’s still partially frozen)
1 Egg
¼ cup Water
2/3 cup Cornstarch
1 tbsp Olive Oil
1/3 cup Carrots sliced thinly lengthwise
1/3 cup Celery sliced thinly lengthwise
½ cup Green peppers sliced thinly lengthwise
1 tbsp green onion sliced thinly lengthwise
2 tbsp Ginger finely chopped (powdered ginger will work)
2 Clove garlic finely chopped
4 tbsp Soya sauce
5 tbsp Red wine vinegar
1 ¼ tbsp Sesame oil
½ cup White sugar
1 tbsp Chinese chilli sauce
Pre heat oil in large deep fryer to 350 degrees. Mix venison together with egg, add
Cornstarch and ¼ cup of water and mix well.
Add venison to deep fryer and separate piece with chopsticks until they quit sticking
together. Increase oil temperature to 375 degrees. Deep fry meet until crispy….about 11-
13 minutes. Remove from oil, drain and set aside.
Place 1 tbsp of olive oil in a wok and add celery, carrot, green pepper, green onion, and
ginger and stir fry for 3-4 minutes. Add remaining ingredients and bring to boil, stirring
constantly. Add venison and mix well and serve with rice.
