Sweet Asian Venison Steak & Stir Fry Veggies

2 – 8 oz Tenderloin Venison Steaks**AsianVenison3

Container of Ground Ginger

Container of Ground Garlic

Black Pepper

Sea Salt

½ c Soy Sauce

¼ c water

2 T sugar

Thoroughly coat steaks in the ginger, garlic and black pepper.  Lightly sprinkle with salt.  Mix soy sauce, water and sugar together in a bowl.  Marinate steaks in the mixture for at least 1 hour—up to 6 hours.

While that’s working, prepare to stirfry:

1 C baby zucchini

1 C baby squash buttons

1 C thick sliced fresh mushrooms

1 C thick cut onion

1 C fresh baby carrot sticks, (or whole carrots quartered and cut in 2” strips)


1 T ginger

1 t pepper

1/2 t salt

Once vegetables are prepped and steaks are done marinating, prepare the rice:

1 ½ C rice (I prefer a combination of long grain brown rice and Basmati)

1 T butter

¼ t salt

2 t garlic powderAsianVenison2

Mix rice with salt and garlic powder in the rice cooker. Add water as directed, drop the butter in, cover and start cooking.

Once rice is approximately 5 minutes from being done, place the EVOO in a large skillet and heat.  Add squash, carrot and zucchini and stir fry 5 minutes.  Add ginger, salt and pepper, mushrooms and onions, and stir fry another 10 minutes.

When veggies are 5 minutes from being done cooking (and rice should be done), place venison steaks on a George Foreman Grill preheated to max setting for approximately 3-4 minutes (depending on thickness of the steaks).  Your goal is to produce a rare cooked steak. For the most sensational mouth watering taste do NOT over cook the meat, the outside should display a seared look of black char lines, while the inside should remain reddish pink.

AsianVenisonPlate steaks on top of a bed of rice, with a side of veggies.  Such a yummy meal for two, with left over veggies and rice for later, too!Serves 2

**Let’s talk about venison a little or perhaps all red meat in general.  Sadly, many people think that they need to serve a well done steak, especially if it is “wild game” in order to “get the wild taste out” and to be safe.  Those steaks tend to end up looking (and chewing) like a hockey puck.  Cooking to well done is a fallacy—it is simply not true, and pulls away the flavor intended to be in the meat.  The key to serving a fabulous red meat steak is to not overcook.  You will enjoy the true flavors at their peak potential by serving a rare, to medium-rare steak every time.

I’m a big fan of the George Foreman grill because it’s fast, easy and I can have it working over on the counter while still doing other things with the stove.  Alternative methods for preparing the steak are broiling, grilling, or stovetop frying.  Feel free to use the method you like best, keeping in mind it is crucial to not overcook the steak.  Keep it rare, baby, rare!


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