Chinese Venison
Instructions:
- 2 lbs. venison steaks
- 1/4 cup soy sauce
- 1 cup beef bouillon
- 1/4 teaspoon ginger
- 2 cloves mashed garlic
- 1/4 cup sherry
- 4 tablespoons peanut oil
- 2 cloves chopped garlic
- 1 1/2 cups boiling water
- 3 large green peppers, cut into 1/2 inch strips
- 1 cup sliced water chestnuts
- 3 tablespoons cornstarch
- sesame oil
- hot boiled rice
- Cut meat against the grain into 1/2 inch strips (this is easier to do if meat is partially frozen).
- Make a marinade for the meat by combining soy sauce, bouillon, ginger, mashed garlic and sherry.
- Marinate steak for 2−12 hours in the refrigerator.
- Dry meat on paper towels.
- In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok.
- Add meat to oil and saute until brown (add just a dash of sesame oil to meat while it\'s browning). Add reserved marinade and 1 cup boiling water.
- Simmer 45 minutes or less time, if desired. When meat is tender, remove and keep in warm oven.
- Pour marinade in separate pan and add cornstarch.
- Add remaining 1/2 cup boiling water, if needed. Simmer until thick. Stir−fry green pepper and water chestnuts in liquid remaining in wok.
- Add meat and marinade gravy. Add a dash of sesame oil to taste.
- Serve over boiled rice.