It’s no secret that one of my favorite styles of cooking is Asian inspired. This recipe came to me as I was sitting at the airport wishing for real food, not fast food. So I created and sketched out what I wanted to eat at that moment, and this is what I came up with. As soon as I got home I pulled a hunk of fresh venison from the cooler and made my new idea! Man was it a win, so here is the recipe for everyone of you to try.
Ingredients:
1 pound thinly sliced venison
1 large navel orange, Rind sliced thin and juice
3 Tbs Soy Sauce, + 3/4 cup sy sauce
6-7 tbs corn starch
2 tbs molasses
1/2 cup brown sugar
1 tbs rice vinegar
1 tsp sesame oil
2 jalapeños, sliced
6 cloves garlic, minced
1.5 tbs ginger, grated
1/2 tsp red pepper flakes
1 tsp garlic powder
1/2 tsp cracked pepper
1/2 tsp salt
Green onions, chopped (garnish)
4 cups fry oil (Peanut or avo oil)
Directions:
- Slice Venison into thin strips
- Mix 6 tbs corn starch, pepper, salt and garlic powder and set aside
- Mix .5 ginger and 3 Tbs soy sauce together and toss venison strip in mixture. Allow them to sit for 30 minutes in fridge
- Heat oil to 375 degree
- Toss venison in corn starch mixture and let them rest until they become “gummy” this will help with the crispy factor, and keep the starch from clouding up your oil.
- Fry in batches, remove meat and allow to drain on wire rack.
- While meat is cooking lets work on the sauce. Mix all ingredients minus 1 tbs corn starch together in a medium sauce pan. Once reached boil reduce heat to a simmer for 5-7 minutes.
- Mix 3 tbs water and 1 tbs corn starch together, add to sauce and whisk until thickened.
- Toss meat in sauce mixture and garnish with green onions.
- Enjoy.
