Ingredients
- 2 tablespoons cornstarch (add more if more thickness is preferred)
- 1/4 cup white wine vinegar
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon pepper
- 1 pound venison tenderloin, ham or backstrap cut into 2-inch slices
- 1 green pepper, sliced julienne style 1 medium sweet red pepper, sliced julienne style
- 2 tablespoons canola oil 1 tablespoon sesame oil Cooked brown or white rice
Directions
- In a bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large zip lock bag; add venison. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
- Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for about 5 minutes or until meat is no longer pink and peppers are slightly tender.
- Stir reserved marinade and add to the skillet or wok. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
* Makes 2 servings.
