Sweet Pepper (Steak)Venison Stir Fry

I wanted to make sure you looked at the recipe even when it says venison (deer meat). LOL. I know people who cringe with the thought of eating venison. If it is cooked right it is so good. It is high in protein and low in fat. Plus it has many more nutritional values for vitamins and minerals. This is about as clean and organic as I get.

One of the ways I make sure it does not taste gamey is to pre soak it in salt water for about 4 hours or overnight. This was a trick my Granny showed me. She also used milk sometimes.

This Sweet Pepper Venison stir fry can be made with the meat of your choice. In the FASTer Way To Fat Loss program I coach and live as a client, my meal plan called for sirloin in my breaking fast salad. So, this was on the menu for Dinner and it would turn into leftovers the next day.

Leftovers for lunch

This is the part of planning that helps me eat healthy and save money. Cooking once eating twice.

Dinner last night was going to be Honey Bourbon Chicken with substituting the chicken for venison. The problem was I could not find the recipe I normally used. So I grabbed one off Pinterest and soon realized this was no where close to what I normally cook. The problem I was facing was I did not have half the ingredients. Here’s the recipe I changed to create my Sweet Pepper Venison Stir Fry – Easy Bourbon Chicken.

Too late to change I had already started with the ketchup, honey (I thought was going to be in it) and soy sauce. So my creative mind started substituting. It turned out fabulous. It wanted to be hot with pepper but kept it’s cool with the sweetness. This recipe is a keeper.

Ingredients

2-3 pounds (20 pieces of venison) meat of choice

1/2 tsp salt

1/4 tsp pepper

3 cloves of garlic minced

1 can with syrup of pineapple chunks (called for apple juice)

1/2 cup chicken broth

2/3 cup of soy sauce

1/3 cup ketchup

2 tablespoon of rice vinegar (not in original)

1 tablespoon of sesame seed oil (called for canola oil)

1/2 cup brown sugar

1/2 cup honey (not in original)

1 tsp onion powder

1/2 tsp ginger

1/2-1 tsp crushed red pepper flakes

Directions

Set slow cooker on low

Add in all ingredients to slow cooker.

Cook for 4-6 hours. I go for the 4 hours because our venison is cut into steaks that are about 1/2 inch thick and tenderized. Venison follows the beef and lamb temperature chart when cooking.

Serve over rice for your regular carb day or cauliflower rice for low carb days. Add a side of non starchy vegetables and you have your stir fry.

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