Whenever I need a quick dinner, stir fry is my go to. Venison is a great addition to stir fry but I’m very picky about how my venison is cooked. I like it tender and never overdone. By adding the venison towards the end, the venison will be tender and delicious. It’s all about layering the different ingredients. Below is just one variation that I really enjoy because the Caribbean sauce adds some spice while the pineapple adds some tang. If you don’t like some of the veggies, replace it with peppers, snow peas, or water chestnuts. Have some fun with it!
½ lb Venison Steaks (cut into ½ strips)
½ lb chicken (cut into bite size chunks)
2 cups coined carrots
2 cups broccoli florets
1 can pineapple (optional)
12 oz bottle teriyaki sauce
½ bottle Lawry’s Caribbean Sauce
1 tsp minced garlic
1 Tbls olive oil
Add olive oil to a large heated (medium-high) frying pan or wok.
Place chicken and garlic in the pan and add some teriyaki sauce after a few minutes of frying. Cover with lid after each addition to the pan.
Add carrots and stir in more of the teriyaki sauce.
After a few minutes of that simmering, add the venison. Stir occasionally for a few minutes.
Add pineapple and the Caribbean marinade. Stir and let that simmer for a few minutes.
Add broccoli last. After stirring for a few minutes, let that simmer for a bit and once the carrots and broccoli are tender but not mushy, it’s done!
Serve over rice and enjoy.
Written by Samantha Bickman