1 pound Venison Tenderloin
1/2 cup Soy Sauce
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Sugar
Dash of Onion Salt
1 Teaspoon of Corn Starch
First, mix the soy sauce, evoo, sugar, onion salt, and corn starch into a mixture and put to the side. It is important to allow the sauce time to sit. Next, make sure your venison is in strips or chunks, depending on your own preference. Heat a wok to medium high heat. Once the wok is heated, place venison in only. You want to keep close watch on your meat because venison cooks quickly. Cook venison until it is close to finished cooking. Do not cook completely through. Drain venison. Start your rice in a seperate pan. To prepare rice, follow directions on package. Place venison back into wok. At this point, add your vegetables. Broccoli and Carrots are what I like but you can add your favorites! Cook together until vegetables are to your liking. The meat should be finished cooking at this point. Pour your sauce into the wok and stir for 2 to 3 minutes. Pull off heat. Serve over cooked white rice.
These picky recipes are meant to be simple, easy, and basic. The intent is to please most anyone and add to them as anyone may desire. Happy experimenting!