L.R. venison vegetable stir-fry

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 220.5

Total Fat: 5.1 g
Cholesterol: 53.7 mg
Sodium: 1,205.5 mg
Total Carbs: 18.4 g
Dietary Fiber: 5.7 g
Protein: 27.0 g

View full nutritional breakdown of L.R. venison vegetable stir-fry calories by ingredient

Introduction

You can easily half the recipe or cook the vegetables in two batches if your skillet isn't big enough. You can easily half the recipe or cook the vegetables in two batches if your skillet isn't big enough.

Number of Servings: 10

Ingredients

Marinade:

4 T. dry red wine

5 T. soy sauce

2 T. lemon juice

1 tsp. sugar

2 tsp. crushed garlic

3 tsp. grated or finely chopped ginger

1/4 tsp. cayenne

2 lbs. venison steaks, cut into strips

VEGETABLES:

3 qts.(2 lbs.) broccoli, chopped

1 lb. (2 qts.) sliced fresh mushrooms

3 cups onion slices

2 cups sliced carrots

2 cups sliced celery

2 T. oil

2 tsp. salt

2 T. soy sauce

1/4 cup cornstarch

1 cup water

Directions

Combine marinate ingredients and add the steak strips. Let set at least 1 hour.
In a large skillet, heat the oil over medium-high heat. Add carrots and celery. Stir-fry for a few minutes and add onions and mushrooms. Continue to stir-fry until mushrooms shrink some what. Add broccoli, salt and soy sauce. Continue to stir-fry until broccoli is crisp tender. Remove from skillet and place in a large bowl. Place skillet back on heat and add meat along with the marinade. Stir-fry until meat is no done. Stir the cornstarch into the water and add to the skillet. Cook and stir for a few minutes after thickening. Stir this mixture into the vegatable mixture. Serve over brown rice. Makes about 10 generous cups.

Number of Servings: 10

Recipe submitted by SparkPeople user LRUSSELLFAMILY.