This Thai Basil Venison stir fry comes together in under 30 minutes, making it a quick and easy weeknight meal. Sliced tenderloin cooks fast with peppers, onions, and garlic, and a big handful of fres Thai basil stirred in right at the end brings it all together.
This recipe was inspired by the Thai Basil Beef recipe from my One-Pot Paleo Cookbook (affiliate link), only this time I used sliced venison tenderloin instead. It's a great way to enjoy your wild game with Asian inspired flavors.
Quick Summary:
- Sliced venison tenderloin stir-fried with red bell pepper, onion, garlic and fresh Thai basil in under 30 minutes.
- Naturally low-carb and Paleo-friendly, using coconut aminos and fish sauce for a savory flavor base.
- Sliced thinly against the grain and cooked quickly so the meat stays tender.
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Key Ingredients
Venison tenderloin or steak: Lean and rich in flavor, perfect for quick stir-frying.
Coconut aminos: A soy sauce alternative with lower sodium and no gluten. Adds depth without overpowering.
Fish sauce: A staple in Thai cooking that gives the sauce a deep, savory flavor.
Red bell peppers: Adds a touch of natural sweetness and bright color to the pan.
Vidalia Onion: A mild sweet onion that softens quickly as it stir-fries.
Raw honey: Adds a hint of sweetness.
Fresh Thai Basil: Has a spicy licorice flavor.
How to Make Thai Basil Venison
Cook the venison in ghee for about 5 minutes until done, then set it aside. Saute the bell pepper, onion, and garlic in the same skillet until softened, then return the venison along with the coconut aminos, fish sauce, honey, salt, and pepper. Simmer for 2 minutes, then stir in the fresh basil off the heat right before serving.
Ingredient Substitutions
Use golden monkfruit sweetener in place of honey for a keto version.
Swap Thai basil with sweet basil if needed - though flavor will be less intense.
Use sirloin steak strips or ground beef/venison in place of tenderloin for a variation.
Recipe Variations
Add sliced jalapeno or Thai chilis for extra heat.
Stir in a handful of baby spinach at the end for more greens.
Serve over zoodles or shirataki noodles for a fun low-carb twist.
Top Tips
- Slice thinly against the grain: slicing against the grain cuts through the muscle fibers so the venison turns out tender.
- Don't overcook the meat. Venison cooks quickly and can become tough.
- Stir in the basil off the heat: Toss the leaves in right before serving so they wilt gently without losing their fresh taste and aroma.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave in 30-second intervals until warmed through.
Serve With...
This dish pairs well with my Cauliflower Fried Rice for a complete low carb meal. If you're not watching carbs, serve it with side of Garlic Scallion Noodles.
More Venison Recipes to Enjoy
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Thai Basil Venison
Equipment
- Large skillet , or wok
- Wooden spoon , or spatula
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Ingredients
- 2 tablespoons ghee divided
- 1 pound venison tenderloin thinly sliced
- 1 red bell pepper thinly sliced
- 1 small small onion thinly sliced
- 3 cloves garlic minced
- ½ cup coconut aminos
- 2 teaspoons fish sauce
- 1½ teaspoons honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup packed fresh Thai Basil leaves
Instructions
- In a large skillet over medium-high heat, melt 1 tablespoon of the ghee.
- Add the venison and cook for 5 minutes, stirring occasionally, until cooked through. Remove the venison from the skillet and set aside.
- Return the skillet to the heat and heat the remaining tablespoon of ghee. Add the red bell pepper, onion, and garlic. Saute for 5 minutes, or until the vegetables are softened.
- Return the venison to the skillet. Stir in the coconut aminos, fish sauce, honey (or monkfruit), salt, and pepper. Bring to a boil. Reduce the heat to maintain a simmer and cook for 2 minutes.
- Remove from the heat and stir in the fresh basil leaves before serving.
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