Cooking with Rodshark
Ah yes, here is another edition of cooking with Rodshark. This is a tasty little dish that I created and served to my lovely and wonderful girlfriend Phyllis whilst at her place last week. So without further ado...
Venison Stew Stir-fry
Ingredients
-1 to 2 lbs of Venison cubed
-1 small onion diced fine
-1 small package of button mushrooms (sliced thin)
-2 celery stalks chopped
-1 medium cucumber sliced thin
-about a dozen baby carrots chopped into small pieces
-2 cups chicken broth
-1 tablespoon olive oil
-Soy and Oyster sauce
Cooking
-Pour the chicken stock into a wok or large frying pan
-Add all of the vegetables and simmer until almost all the broth has boiled off and the vegetables are tender, but still slightly crunchy.
-Place the vegetables in a bowl and put off to the side.
-Add the olive oil to the wok and brown the venison.
-Add the cooked vegetables back to the wok
-Add several tablespoons of oyster sauce and a couple dashes of soy sauce (to taste)
-Stir and continue frying for several minutes until everything is hot and a nice sauce forms
-Serve over some rice or just eat it by itself!
Venison Stew Stir-fry
Ingredients
-1 to 2 lbs of Venison cubed
-1 small onion diced fine
-1 small package of button mushrooms (sliced thin)
-2 celery stalks chopped
-1 medium cucumber sliced thin
-about a dozen baby carrots chopped into small pieces
-2 cups chicken broth
-1 tablespoon olive oil
-Soy and Oyster sauce
Cooking
-Pour the chicken stock into a wok or large frying pan
-Add all of the vegetables and simmer until almost all the broth has boiled off and the vegetables are tender, but still slightly crunchy.
-Place the vegetables in a bowl and put off to the side.
-Add the olive oil to the wok and brown the venison.
-Add the cooked vegetables back to the wok
-Add several tablespoons of oyster sauce and a couple dashes of soy sauce (to taste)
-Stir and continue frying for several minutes until everything is hot and a nice sauce forms
-Serve over some rice or just eat it by itself!