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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.7
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 156.7 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.0 g

View full nutritional breakdown of Venison Stir Fry calories by ingredient
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Venison Stir Fry

Submitted by: CYNDILP

Introduction

Venison is a "healthier" red meat as it is very lean and tasty. It can be used in any traditional beef recipe in place of beef. This recipe is a quick, low fat and wonderfully flavorful. If you do not have access to venison lean beef can be used. Venison is a "healthier" red meat as it is very lean and tasty. It can be used in any traditional beef recipe in place of beef. This recipe is a quick, low fat and wonderfully flavorful. If you do not have access to venison lean beef can be used.
Number of Servings: 6

Ingredients

    1 pound venison steak
    1 Tablespoons olive oil
    2 teaspoons minced garlic
    1/4 to 1/2 teaspoons ground cayenne pepper
    1 small can mushrooms (ends and pieces)
    1Tablespoon lite soy sauce
    1/4 cup brown sugar (unpacked)
    1/4 teaspoon ground ginger
    1 16 ounce pkg Vegetable Stir Fry
    3 cups cooked rice

Directions

Slice venison or beef into thin short strips. Add olive oil to deep non stick skillet and on medium to high heat. When oil is hot add the sliced venison to oil. Brown on high heat, stirring often. When meat is mostly brown add the garlic, cayenne, mushrooms, soy sauce, brown sugar, and ginger, stirring after each addition. When meat is thoroughly browned, add the frozen vegetable stir fry and mix well. Continue cooking on medium- high heat stirring often. Cover between stirring to "steam" the veggies till they are hot as well. Serve over hot rice. Serves 6, 1/2 cup serving of each the rice and vegetable mixture.

Number of Servings: 6

Recipe submitted by SparkPeople user CYNDILP.






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Member Ratings For This Recipe

  • I left out the brown sugar and used my own seasonings that my dad made from his dried peppers from the garden. It was good! - 10/31/09

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