Crispy Mongolian Style Venison

Crispy Mongolian Style Venison, 

Sweet, Savory and packed full of flavor, this dinner is simple and sure to leave all the plates around the table licked clean. 

One year ago I was running through the airport with minutes between flights and starving. I passed the food court area and smelt a dish I hadn’t eaten in over 7 years, I walked over and watched as a chef with a wok flung crispy beef though the air coating it in a thick Mongolian style sauce. I watched as the green onions flew through the air coating with the sauce along with the thinly sliced pieces of beef. I dreamt back to the last time I had eaten crispy Mongolian beef before my beef allergy and I got even more hungry. As I walked away starving I said to myself “Jeremiah, you have to recreate this when you get home.” 

I sat on the airplane eating a bag of trail mix still dreaming of Crispy Beef, I pulled my recipe book out and clicked my pen. I wrote the following recipe that day, but once I got home it got lost in many other recipes within the book and was soon forgotten. Last night I pulled out my recipe book and started scanning through it for inspiration, and there before me was this dish. I knew it was time to make it, it did not disappoint.  I hope you enjoy it as much as we did. 

Crispy Mongolian Style Venison

Ingredients: 

1-2 pounds venison, sliced thin

( I used backstrap)

1/2 cup cornstarch 

Peanut Oil 

1/3 cup soy sauce 

2 cloves garlic, smashed 

1 tsp cracked pepper 

Sauce:

2 tablespoons oil 

1 Tablespoon gingers, grated 

4 cloves garlic, crushed 

1/2 cup soy sauce

1/4 rice vinegar 

1/2 cup water 

1/2 tsp hoisin sauce 

1/3 cup brown sugar 

1 tsp cornstarch mixed in 2 tsp water 

Chili Flakes, to taste 

1 bunch green onions

Directions:

1. Slice venison into thin strips. I take the back strap and butterfly, then I slice into strips from there. 
2. In glass bowl whisk soy sauce, garlic and pepper. Add venison to mixture and marinate in fridge for 2-3 hours. 
3. Remove venison from mixture and pat dry, coat I cornstarch once dried. 
4. In cast iron skillet or frying pan heat oil “2 inches deep” to 275-300 degrees, deep fry strips for 2-3 minutes until crispy. Remove from heat, drain and let rest 
5. In small sauce pan add oil and heat over high heat, add garlic and ginger sauté for 10-15  seconds. 
6. Add soy sauce, water, vinegar and hoisin, bring to a bowl and reduce heat to med-low. 
7. Add brown sugar and cornstarch, whisk one minute and remove from heat, allow to sit 5 minutes, sauce will thicken. 
8. Add green onions allowing them to cook for 1 minute in the hot sauce to soften them up.
9. Toss in venison and serve over rice. 

Jeremiah Doughty

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