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venison stir-fry recipe
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4.95 from 18 votes

Venison Stir-Fry

Consider this a master recipe for any stir-fry you might want to throw together on a Wednesday night. The most important thing is to remember the ingredients and the proportions of the velvet marinade. Everything else is your choice. When making any stir-fry, the work is in the chopping, so do everything before you heat up the wok. Speaking of which, if you don't have a wok and you like Chinese food, you really ought to get one. But a large saute pan will work in a pinch. Also make sure to use your most powerful burner for stir-frying. If you really want to do it right, use one of those outdoor burners that can kick up to 40,000 BTUs.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 people
Author: Hank Shaw


  • 2 tablespoons Shaoxing wine or dry sherry
  • 1/2 teaspoon salt
  • 3 tablespoons soy sauce
  • 1 tablespoon potato or corn starch mixed with 2 tablespoons water
  • 1 pound venison, trimmed of fat
  • 1 1/2 cups peanut or other cooking oil
  • 1 to 4 fresh red chiles
  • 1 red or yellow bell pepper, sliced
  • 3 garlic cloves, slivered
  • 1 bunch cilantro, roughly chopped
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil


  • Slice the venison into thin slivers of about 1/4 inch or less and anywhere from 1 to 3 inches long. Mix with the marinade and set aside while you cut all the other ingredients.
  • Heat the peanut oil in the wok or a large, heavy pot until it reaches 275°F to 290°F. Don't let it get too hot. Add about 1/3 of the venison to the hot oil and use a chopstick or butter knife to separate the meat slices the second they hit the hot oil. Let them sizzle for 30 seconds to 1 minute. Remove with a Chinese spider skimmer or a slotted spoon. Set aside and cook the remaining venison one-third at a time.
  • Pour out all but about 3 tablespoons of the oil. Save the oil for the next time you cook Chinese food.
  • Get the remaining oil hot over high heat on your hottest burner. The moment it begins to smoke, add the chiles and bell peppers and stir-fry for 90 seconds. Add the garlic and cook another 30 seconds. Add the venison and stir fry 90 seconds.
  • Add the cilantro and soy sauce and stir fry a final 30 seconds, just until the cilantro wilts. Turn off the heat and stir in the sesame oil. Serve at once with steamed rice.