A stir-fry is one of the easiest and most delicious ways to cook lean venison, keeping the meat tender and juicy. At the same time, fresh vegetables add crunch and colour. This recipe is perfect for busy weeknights, where you can prep your ingredients in 15 minutes, cook for an additional 15 minutes, and dinner is ready in no time. Serve it over rice or chow mein noodles, both of which can cook while you're stir-frying.

This recipe works great with venison sirloin, round steaks, or roasts—and it's also excellent with waterfowl.

Ingredients:

• 1 ½ lbs venison sirloin or round steak, sliced thin (1 cm thick, against the grain)
• 1/3 cup hoisin sauce
• 1/3 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 2 tbsp fresh ginger, grated
• 2 tsp Sriracha (adjust to taste)
• 3 garlic cloves, crushed
• ¼ cup vegetable oil, divided
• 1 tsp sesame oil
• 1 red or yellow bell pepper, sliced
• 1 head broccoli, cut into florets
• 1 large onion, sliced
• 8 oz. snap or snow peas, trimmed
• 8 large mushrooms, sliced
• 1 cup + 3 tbsp chicken stock, divided
• 3 tbsp cornstarch
• White rice or chow mein noodles, for serving
• 1 tbsp toasted sesame seeds (optional)

Directions:

1. Prep the meat. Slice the venison into thin strips (approximately 1 cm wide and 6 to 8 cm long) against the grain and place them in a large bowl.
2. Make the marinade. Add hoisin sauce, soy sauce, brown sugar, vinegar, grated ginger, Sriracha, garlic, and sesame oil to the bowl with the meat. Stir to coat evenly. Let it marinate for 10 minutes while you start cooking rice or noodles.
3. Cook the meat. Heat a wok or large frying pan over medium-high heat. Add 2 tbsp of vegetable oil. Add the marinated venison and stir-fry for 2 minutes, until it reaches a medium-rare doneness. Transfer the meat to a bowl and set aside.
4. Cook the vegetables. In the same pan, add the remaining 2 tbsp oil. Add the onion, bell pepper, broccoli, snap peas, and mushrooms. Stir-fry for 2 minutes. Add 1 cup of chicken stock and cook for an additional 3 minutes, until the vegetables are tender but still crisp.
5. Thicken the sauce. In a small bowl, whisk together 3 tbsp of cornstarch and 3 tbsp of chicken stock until smooth. Slowly pour the mixture into the pan with the vegetables, stirring constantly as you do so. Cook until the sauce thickens, for about 1 to 2 minutes. Reduce heat to medium.
6. Finish the stir-fry. Return the cooked venison to the pan and stir everything together. Let it heat through for 1 minute, allowing the flavours to combine.
7. Serve and enjoy. Serve the stir-fry over hot rice or chow mein noodles. Sprinkle with toasted sesame seeds if desired. Serve immediately.

Tip: Want to save even more time? Prep the vegetables the night before or use pre-sliced stir-fry mixes from your grocery store. Either way, this quick and flavourful dish is sure to become a weeknight favourite.