• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Shop
  • Video Course
  • Stories
  • About
    • Public Events
    • Privacy Policy
  • Wild Game
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Preservation Recipes
    • Mushrooms
    • Sweet Things
    • Wild Greens and Herbs
    • Acorns, Nuts, Starches
  • Podcast
Home » Asian » Kung Pao Venison

Kung Pao Venison

By Hank Shaw on November 2, 2015, Updated June 17, 2020 - 15 Comments

Jump to Recipe Pin Recipe Comment
4.95 from 17 votes
Kung pao venison recipe
Print Friendly, PDF & Email
Kung pao venison recipe
Photo by Holly A. Heyser

Kung pao venison. Yeah, I know it’s not traditional, but it is really damn good.

Every deer hunter — really every hunter — should learn the Chinese stir frying technique. Usually it’s a marinade, a stir fry typically with fresh ginger, garlic and chiles, and a nice sauce often thickened with a little potato or corn starch.

It all comes together very quickly once you have it down pat, and, because meats in most Chinese dishes are interchangeable, you can remember the structure of a dish like kung pao and put really anything in there.

This is a real-deal kung pao recipe, cobbled together from several excellent Chinese cookbooks, notably Kian Lam Kho’s Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking. His recipe uses chicken, which is traditional, but venison works great. If you want to make kung pao chicken with pheasant or other upland game birds, use this recipe.

You need to use lean meat here, totally free of silverskin or gristle. Backstrap (loin) is best, but any piece of meat that you can cut into little cubes will work, so a hind leg roast or solid piece of meat from the front shoulder is a good alternative.

This isn’t typical cheapy Chinese kung pao, which is often sweet and goopy. If you want it sweeter, add more sugar to the sauce, and if you want it saucier, add a little more stock and dry sherry.

Some final words on making this recipe successfully: Your pan must be hot and not overcrowded. You want your highest setting on your hottest burner here. And do not double this recipe for a crowed! If you need to feed lots of people, do this entire recipe in batches.

So set up a batch, cook it, serve it, and do another. Since it takes all of about 6 minutes to cook once everything ready to go, you can bang out batches quickly for parties or larger gatherings.

Enjoy!

If this isn’t exactly what you’re looking for, check out my master recipe for venison stir fry, and you might also like my recipe for Chinese venison with cumin.

Kung pao venison recipe
Print Recipe
4.95 from 17 votes

Kung Pao Venison

Most of the Chinese ingredients here are easy to find in regular supermarkets, although the Sichuan peppercorns can be tough to locate; skip them if you need to. If you are concerned at the huge number of chiles in this recipe, know that most people don't eat them -- they're like a bay leaf, there for flavor. That said, I always eat them. You'll want steamed rice and a crisp lager or pilsner beer, or a light session IPA to drink with this.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 people
Calories: 429kcal
Author: Hank Shaw

Ingredients

SAUCE

  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese black vinegar or malt vinegar
  • 1 teaspoon potato or corn starch
  • 2 teaspoons sesame oil
  • 1/4 cup chicken stock

MARINADE

  • 1/2 teaspoon salt
  • 2 teaspoons soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 2 teaspoons corn or potato starch
  • 1 tablespoon peanut or vegetable oil

VENISON

  • 1 pound lean venison, cut into 3/4 inch pieces
  • 2/3 cup peanut or vegetable oil
  • 2 to 10 dried hot chiles Sichuan, cayenne, etc
  • 4 garlic cloves, sliced thin
  • A 2-inch piece of ginger, about 2 tablespoons, peeled and minced
  • 1 red bell pepper, cut into matchsticks
  • 5 or 6 green onions, chopped
  • 1 teaspoon Sichuan peppercorns, ground (optional)
  • 3/4 cup roasted, unsalted peanuts

Instructions

  • Mix all the ingredients for the sauce together and set aside. Whisk together all the ingredients for the marinade in another bowl. Mix the venison pieces into the marinade with your hands, making sure you get each piece coated. Set aside while you chop all the vegetables. Break the dried chiles into 1/2-inch pieces and shake out as many seeds as you can. Discard the seeds.
  • Set a wok over high heat on your biggest burner and pour in the oil. heat the oil to 350°F, or until a single drop of water sizzles sharply on contact. Add half the venison and fry 1 minute, moving around the pieces so they don't stick. Remove with a slotted spoon or, even better, a Chinese spider strainer, and set aside to drain excess oil. Repeat with the other half of the venison. Pour off all but about 3 tablespoons of oil.
  • Add the dried chiles and stir-fry 45 seconds. Add the garlic, ginger and sliced red bell pepper and stir-fry 30 seconds. Add the venison back to the wok and stir fry for 1 more minute.
  • Pour in the sauce -- make sure to stir it before you do, as the starch will have settled on the bottom of the bowl -- and mix into the other ingredients. Add the peanuts now and stir-fry everything for 30 seconds.
  • Turn off the heat, mix in the chopped green onions and serve immediately over white rice with a beer.

Nutrition

Calories: 429kcal | Carbohydrates: 15g | Protein: 43g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 803mg | Potassium: 783mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1147IU | Vitamin C: 42mg | Calcium: 38mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

Thanks for Sharing This!

271 shares

Filed Under: Asian, Featured, Recipe, Venison, Wild Game

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for SamSam says

    December 10, 2022 at 7:52 pm

    This was a huge hit! Another great one from Hank!

    Reply
  2. Avatar for MattMatt says

    December 21, 2020 at 7:13 pm

    Made it tonight from antelope eye of round cuts. It was amazingly good. The spice in the air was more than in the wok.

    One question is when do you add the ground Sichuan peppercorns? I added them when it called for the garlic, ginger, and red bell peppers.

    I’ll make it again for sure.

    Reply
  3. Avatar for JoshJosh says

    May 7, 2020 at 1:41 pm

    This is a go-to in our house!

    Reply
  4. Avatar for Rebecca SpringRebecca Spring says

    May 16, 2019 at 6:33 pm

    Another spot on recipe! Used antelope and dehydrated jalapeños from our garden. The antelope was so tender and cooked perfect (still pink in the middle). Flavor was awesome, seemed like a lot of fresh ginger but it was fantastic. Thanks!

    Reply
  5. Avatar for Lars MartinsonLars Martinson says

    March 27, 2019 at 9:05 pm

    Not a traditional Kung Pao as the rue wasn’t as thick as some Kung Paos I have made. However it was super good with my elk flatiron steak and very flavorful and delicious.

    Reply
  6. Avatar for rabbitrabbit says

    August 21, 2016 at 6:51 pm

    absolutely beautiful,
    restaurant quality dish! will be a regular in our kitchen.
    thank you hank

    Reply
  7. Avatar for TimTim says

    March 13, 2016 at 5:52 pm

    Super good. Daughters immediately said that this goes on the “make again list”

    Reply
  8. Avatar for Marty HornMarty Horn says

    January 24, 2016 at 1:30 pm

    Hank and Holly,
    Had this yesterday and this was the second time we have made this. Most Excellent! After consuming this fine meal we checked the mail box on our way to an afternoon goose hunt and we found our Buck, Buck, moose shirt in the mail. How appropriate the day we had this meal. Looking forward to the book and thanks for Duck, Duck, Goose also,
    Marty and Pat Horn

    Reply
  9. Avatar for David GeorgeDavid George says

    November 24, 2015 at 1:13 pm

    I used a round steak from a 5 1/2 year old whitetail. Simply the best oriental dish I’ve ever had and I’m not even a very good cook.

    Reply
  10. Avatar for ChrisChris says

    November 16, 2015 at 12:04 pm

    Made this for deer camp last weekend and as others have said, I can’t believe how tender the meat (a roast) was. I substituted broccoli, carrots & snow peas for the peppers and onions. The sauce was perfect and the whole dish was delicious, I can’t wait to make it again. I also served Hank’s Teriyaki meatballs as an appetizer and they were gone in no time. Well done, Hank!

    Reply
  11. Avatar for Donna MarsikDonna Marsik says

    November 13, 2015 at 6:38 pm

    What an incredible, delicious recipe!!! I used Venison round steak from a very young deer. It was tender beyond belief. I didn’t feel like running out for the bell pepper so I subbed in matchstick carrots and it was still delicious. This is a keeper recipe. THANKS

    Reply
  12. Avatar for MaryMary says

    November 12, 2015 at 7:35 pm

    Fantastic recipe! It’s a keeper!
    Used moose rib eye because that’s what we had. Sliced it very thinly so only used a little oil to stir fry. Also added zucchini because..Panda Express.
    Thought I made too much but not a drop left! Thanks.

    Reply
  13. Avatar for WillWill says

    November 11, 2015 at 5:21 pm

    Made as written, subbed leeks for green onion cuz twas what I had….
    It was fantastic. The venison in chunked form was so tender and the sauce packed a punch. I think I sauteed the hot peppers a few seconds too long, as my house needed to be ventilated post-wok. But we turned on the fan, opened windows and ate in the basement. I think I usually cut my stir fry meat too thin. I’ve never achieved anything near the tender chunks of spicy goodness in this dish….

    Reply
  14. Avatar for PamelaPamela says

    November 7, 2015 at 5:40 pm

    Made it tonight with gadwall and teal breast. I used what I had so that resulted using diced pepper blend that was never made into jelly. Very spicy but Sooo good. Thanks, Hank.

    Reply
  15. Avatar for RicardoRicardo says

    November 2, 2015 at 11:57 am

    This I definetly will try!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • Shop
  • Video Course
  • About
  • Podcast
  • Stories
  • Wild Game
  • Charcuterie
  • Fish
  • Gathering
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2023 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward

271 shares
  • Print
  • Pinterest
  • 55Facebook
  • WhatsApp
  • Save
  • Email
271 shares
  • 55