Kung Pao Venison

[HogCommander]

Kung Pao Venison or Beef
Serves 4-5 people. This is Hank Shaw’s recipe with a few modifications.

Original recipe: https://honest-food.net/kung-pao-venison-recipe/

If you have a meat slicer or good knife skills, this is a great way to use venison sirloin or “football” roasts. You can also make it with thin-sliced ribeye, flank steak, sizzle steak, etc. When slicing my own, I cut ¼” thick slices perpendicular to the grain and trim off all the silverskin.

Start the rice 10 min before you cook the rest of the ingredients.
Ingredients

Marinade

• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon peanut or vegetable oil
• 2 teaspoons corn or potato starch
• 2 teaspoons soy sauce
• 1/2 teaspoon salt

Rice

• 2 cups of rice

Sauce

• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon Chinese black vinegar or malt vinegar
• 2 teaspoon potato or corn starch
• 2 teaspoons chili paste (medium heat)
• 2 teaspoons sesame oil
• 1/3 cup beef or chicken stock
• 1/2 teaspoon crushed red pepper (1 tsp for hotter)

Stir Fry

• 1-1.5 pounds lean venison, cut into 3/4 inch pieces (or thin sliced ribeye)
• 2/3 cup peanut or vegetable oil
• 4 dried Sichuan hot chiles, seeded and cut into short pieces
• 4 garlic cloves, minced
• 2 tablespoons ginger, freshly minced
• 1.5 bell peppers, sliced as desired
• Sugar snap peas (fresh) as desired
• Baby corn (canned) as desired
• Bean sprouts (canned) as desired
• Sliced water chestnuts (canned) as desired
• Broccoli, carrots or other veggies as desired
• 1/3 cup roasted, unsalted peanuts
• 5 or 6 green onions, chopped

Instructions

1. Mix all the ingredients for the sauce together and set aside. Whisk together all the ingredients for the marinade in another bowl. Mix the venison pieces into the marinade with your hands, making sure you get each piece coated. Set aside while you chop all the vegetables.
2. Once the meat has marinaded, start the rice.
3. Cut the end off the dried chiles and shake out as many seeds as you can. Discard the seeds and cut the dried chiles into short pieces.
4. Set a wok over high heat and pour in the oil. Heat the oil to 350°F, or until a single drop of water sizzles on contact. Add half the venison and fry 1 minute, moving around the pieces so they don't stick. Remove with a strainer and set aside to drain excess oil. Repeat with remaining venison. Pour off all but about 3 tablespoons of oil.
5. Add carrots and let them cook first. When the carrots start to soften, add the garlic, ginger, bell peppers, broccoli, baby corn, water chestnuts and dried chiles and stir-fry 30 seconds. Add the venison back to the wok and stir fry for 1 more minute.
6. Stir the sauce, pour it into the wok and mix into the other ingredients. Add the peanuts now and stir-fry everything for 30 seconds.
7. Turn off the heat, mix in the chopped green onions and bean sprouts and serve over rice.

[TD2000]

I have found to thin slice meat, do it while it is still frozen or slightly frozen
We thin slice venison and marinate to make gyro's on skewers this way. Makes a nice crispy edge on rare to med rare meat.
Thanks for sharing this recipe.