Simple Venison & Broccoli

By: Jeremiah Doughty | From Field To Plate



1 pound venison, thinly sliced

2 cups broccoli florets

2 green onions

1 tablespoon peanut or olive oil

1 teaspoon sesame oil


½ cup soy sauce

½ cup water

2/3 cups brown sugar

1 tablespoon rice wine vinegar

4 tablespoons garlic, minced

1 teaspoon ginger, minced


Meat Marinade:

¼ cup soy sauce

2 tablespoons hoisin sauce

3 tablespoons cornstarch



Slice venison as thin as you can.

In glass bowl mix ¼ cup soy sauce, 2 tablespoons hoisin sauce and 3 tablespoons cornstarch until smooth, add venison to mixture and coat completely. Place in fridge for at least 30 minutes.

In wok or large skillet, heat oil over medium-high heat, add meat and brown for 2-3 minutes. Next add garlic and ginger and cook for additional 1 minute.

Add remaining sauce ingredients and bring to a boil. Reduce heat to medium and simmer for 3 minutes.

Add broccoli and green onions, tossing to coat with sauce, and finish cooking until broccoli is soft, around 2-3 minutes.

Remove from heat and serve alongside rice and top with toasted sesame seeds and sliced green onions.

Older Post Newer Post