Venison tenderloins are the foundation of this wildly tasty meal
When I think of stir-fry, the words quick and easy come to mind. And when it comes to cooking, no sweeter words have been spoken. Luckily, this recipe is just that — quick and easy.
The tenderloins from a white-tailed deer provide the foundation for this meal. Broccoli, carrots, onion, celery and mushrooms add to the flavor and colorful appearance of this dish. Mix in some rice and teriyaki sauce, and you’re well on your way to creating a bowl of scrumptious goodness that will satisfy the masses.
One key to perfecting this dish is to avoid overcooking the venison. White-tail tenderloins are best served when they’re cooked medium to medium-rare. For this reason, it’s best to sauté the veggies first, before adding the meat to the sizzling skillet.
Just a few swishes around the pan and it’s time to chow down. Serve with a glass of red wine, and dig in.
Deer Tenderloin Teriyaki Stir Fry Bowl
4-6 white-tailed deer tenderloins
2 crowns broccoli
1 cup diced white onion
1 cup diced celery
12 ounces thin sliced carrots
8 ounces sliced mushrooms
2 cups of instant rice
Slice the deer tenderloins into small strips or pieces that are about 1-inch thick. Season them with salt and pepper, and then marinate them in Worcestershire sauce for about 30 minutes.
Using a large skillet, sauté the broccoli, carrots, onion, celery and mushrooms on medium-high heat. Once these vegetables are tender, put them in a large pot and set them to simmer on low heat.
Brown the chunks of deer tenderloin in a skillet with olive oil on high heat, for about 2 minutes. Then place the chunks of meat in the large pot with the vegetables.
Cook 2 cups of instant rice in a medium pot. Once the rice is cooked, add it to the large pot with the vegetables and meat. Add teriyaki sauce to the large pot to taste, and mix it in thoroughly with the meat, vegetables and rice. Once all the ingredients are mixed well, serve in a large bowl and enjoy.