Asian cuisine has become en vogue in the kitchen when creating these wild game recipes. They’re simple, marvelously tasteful, and generally healthy. I think that is a common combination we all sometimes try to achieve in the kitchen. I recommend tenderloin for this recipe, but thinly-sliced roast meat will work just as well. I substitute the Lo Mein noodles for spaghetti squash for a healthier alternative.
|1||Deer tenderloin, thinly sliced|
|1 package||Lo Mein noodles (Use Spaghetti squash for healthier option)|
|1||White onion, chopped|
|1 package||Shredded carrots|
|6 stick||Celery, chopped|
|2 head||Broccoli, chopped|
|1||Cabbage head, chopped|
|6 cloves||Garlic, minced|
|1 package||Snow peas|
|1 cup||Soy sauce|
|1 cup||Teryaki sauce|
|3 tablespoon||Sesame oil|
|2 tablespoon||Garlic powder|
|2 tablespoon||Ground ginger|
How to Prepare
- Slice venison tenderloin and set aside.
- In a skillet with olive oil over medium heat, add broccoli, cabbage, onion, carrots, and sauté until soft. Add sesame oil, teriyaki sauce, soy sauce and spices to vegetables.
- While the vegetables are cooking, cook the lo mein noodles according to package.
- Add snow peas to skillet.
- Drain noodles and set aside.
- Add the tenderloin to the skillet and continue to toss ingredients until well-combined over medium-low heat. Add more teriyaki, soy sauce and spices to your desire.
- Add the noodles to the skillet and toss all ingredients until well-combined. Not too long though, you don’t want to overcook the venison or noodles. Probably 1-2 minutes.
- Serve warm.