This recipe can work with most any wild game meat either red or white. Venison, elk, pheasant, turkey are exceptional with this sauce…. Try with a good German Riesling style wine or beer.

Ingredients

Velveting of Meat

1 lb. Elk, Venison, Moose or other Red Meat, sliced into thin strips across the grain 2 inches long.

1 teaspoon baking soda

1 teaspoon cornstarch

2 cloves garlic, minced

1 tablespoon dry white wine or sherry

2-3 tablespoons peanut or canola oil for cooking

Stir Fry Sauce

½ cup soy sauce

½ cup water

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1/3 cup light brown sugar

2-3 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon Asian sesame oil

2 tablespoons cornstarch

Vegetables

1 carrot, peeled and cut into 2-inch-long matchstick pieces

1 stalk celery, peeled and cut into 2-inch-long matchstick pieces

1 red bell pepper, chopped into ½ inch pieces

1 medium onion, chopped into ½ inch pieces

1 cup snow peapods

1 bunch scallions or spring onions, ends removed and cut into 2-inch pieces

2-5 dried Thai chili peppers (more for heat)

1 tablespoon toasted sesame seeds

Cooking Directions

In a medium sized bowl place meat and all the velveting ingredients except the oil for cooking.  Mix thoroughly and place in refrigerator for 20-30 minutes.

In a medium sized bowl add all stir fry sauce ingredients and mix well. Set aside for use in the stir fry process.

In a large wok or deep cooking pan heat pan on high heat. Add 1-2 tablespoons of oil when pan is hot and get oil to hot and shimmering. Add meat and stir fry until meat is just browned on outside. About 2-3 minutes in total time to cook. Stirring often. Remove meat from pan and place on a plate or in a bowl. Set aside for now.

Place wok or pan back on the heat. Add 1-2 tablespoons of oil when pan is hot and get oil to hot and shimmering. Add vegetables of carrots, celery, bell pepper, onion to pan a stir fry for about 3 minutes or until vegetables just start to get tender. Add meat back and Thai chili peppers into the pan with the vegetables. Now add the stir fry sauce. Add the scallions or spring onions to the pan and cook for an additional minute stir often. String often to combine, cook for 1-2 minutes or until sauce thickens.  Top with sesame seeds.

Serve immediately over rice or Asian style noodles.

Yield: 4-6 servings