Venison and Potato Stir-Fry

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This is another simple recipe. You can substitute beef or chicken, really any protein source, even “TOFU” if you would like to for the venison. I have a surplus of venison and it helps to offset my grocery bill.

INGREDIENTS
¼ cup canola oil
2 lbs small Yukon potatoes (sliced into 1/4” thick rounds)
1lb of sliced Venison
1 tbs cornstarch
1 tbs light olive oil
1 tbsp soy sauce
1/4 tsp onion powder
1/4 tsp garlic powder
2 tsp of crushed black pepper
3-4 cloves of garlic (chopped, minced)
1 tsp salt
1 tsp fish sauce (optional)
1 tbs oyster sauce
½ onion into wedge slices

OPTIONAL GARNISH

Green onions (chopped finely)
Couple small cilantro sprigs

PREPARATION
1. Clean, peel, slice, then soak potatoes in a bowl of salted ice water.

2. Slice beef and season with 1 tbs soy sauce, 1 tbs cornstarch, 1 tbs oil, garlic, onion powder, garlic powder, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes to allow cornstarch to transform into a thin gelatinous & tenderizing layer.

3. Drain and pat dry all potato slices

4. Heat 1/4 cup of oil in a large skillet over medium-high heat until hot (put chopstick in oil and if it bubbles it’s hot enough)

2. Add some of the potatoes to hot oil and fry until golden brown and crispy on both sides. Drain on plate layered with paper towels and continue frying the rest of potatoes and set aside.

3. In a separate pan, add a couple tbs oil until hot and glossy. Then add sliced beef and lightly season with salt and pepper.

4. When meat is done to your liking add in sliced onion, fish sauce (optional) and oyster sauce.

5. Taste the sauce and add salt/pepper/fish sauce or soy sauce to your liking.

6. Then add fried potato crisps and toss gently to combine and immediately plate and serve hot.

7. Garnish with some fresh cilantro and scallions.