Crispy Orange Peel Venison

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) 


  1. Slice meat into thin strips
  2. Mix 6 tbsp corn starch, pepper, salt and garlic powder and set aside 
  3. 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
  4. 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. 
  5. Heat oil to 375 degree
  6. Fry in batches, remove meat and allow to drain on wire rack. 
  7. 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. 
  8. Mix 3 tbsp water and 1 tbsp corn starch together, add to sauce and whisk until thickened. 
  9. Toss meat in sauce mixture and garnish with green onions. 
  10. Enjoy. 
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