As I was sitting in an airport for what felt like the 30th time this year, I started to sketch out this Asian-inspired recipe. I felt the recipe could work with numerous game meats beyond venison, such as turkey or duck. An older lady sitting next to me saw what I was working on and we started talking about cooking. Though not a hunter herself, she was excited to go home and try it with store-bought meats.
Give it a go for your next wild game meal as it truly is a recipe that could be used on any and all meats.
- 1 pound thinly sliced venison (can sub in turkey, duck, etc)
- 1 large navel orange - juice as well as the thinly sliced rind
- 3 tbsp soy sauce, and 3/4 cup soy sauce
- 7 tbsp corn starch (divided)
- 2 tbsp molasses
- 1/2 cup brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 jalapeños, sliced
- 6 cloves garlic, minced
- 1 1/2 tbsp ginger, grated (divided)
- 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 avocado oil)
- Slice meat into thin strips
- Mix 6 tbsp corn starch, pepper, salt and garlic powder and set aside
- Mix 1/2 tbsp ginger and 3 Tbsp soy sauce together, and toss meat strips in mixture. Allow them to sit for 30 minutes in fridge
- Toss meat 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.
- Heat oil to 375 degree
- Fry in batches, remove meat and allow to drain on wire rack.
- Mix all ingredients (except 1 tbsp corn starch) in a medium sauce pan. Once sauce reaches a boil, reduce heat to a simmer for 5-7 minutes.
- Mix 3 tbsp water and 1 tbsp corn starch together, add to sauce and whisk until thickened.
- Toss meat in sauce mixture and garnish with green onions.