This Venison Stir Fry is loaded with crisp tender veggies and seared slices of lean venison steak tossed in a bold, sweet and savory sauce. It's a quick and healthy dinner thatcomes together fast on busy nights or whenever you want to switch things up at the table.
I've always loved how wild game recipes bring a rich, hearty flavor to the table. This stir fry recipe is one I especially enjoy when fresh peppers and broccoli are in season, just like I do when making my Air Fryer Chicken and Broccoli!
Jump to:
- Why You'll Love Venison Stir Fry
- Key Ingredients
- Best Cuts of Venison for Stir Fry
- How to Slice Venison for Stir Fry
- Common Mistakes to Avoid
- How Long to Marinate Venison for Stir Fry
- Ingredient Substitutions
- Variations
- Storage and Reheating
- Serve With...
- Your Venison Questions Answered
- More Venison Recipes to Try
- 📖 Recipe
- 💬 Comments
Why You'll Love Venison Stir Fry
One wok, one pan to clean: Venison and vegetables cook right in the same pan, start to finish.
A good place to start with venison: If you haven't cooked wild game before the marinade and quick cook time make this an easy first recipe to try.
Low carb, keto, and gluten free: no soy sauce or sugar here, so it fits several ways of eating without changing a thing.
Key Ingredients
Venison steak: Lean and flavorful, best when sliced thin for quick cooking.
Coconut aminos: A soy-free option that adds umami and slight sweetness.
Golden monk fruit or brown sugar: For a hint of sweetness. Use the monk fruit if keeping it low carb.
Broccoli florets: Adds crunch and fiber to the dish.
Jalapeno & red bell pepper. Bring both heat and sweetness.
Fresh garlic and ginger: These aromatics add depth and zing to the stir fry.
Sesame oil: Gives the dish a warm, nutty finish.
Best Cuts of Venison for Stir Fry
Stir fry works best with venison that's already tender, since there's no time for low, slow cooking to break anything down. Backstrap and tenderloin are your best bet if you have them - they're the most tender cuts on a deer and hold up well to a fast sear.
Sirloin or top round steak work too, just slice t hem a little thinner than you would backstrap. Save the tougher cuts, like shoulder or neck, for a stew or the slowcooker where they have time to soften.
How to Slice Venison for Stir Fry
Cold meat slices thinner and more evenly, so set your venison in the freezer for 15-20 minutes before you cut it, just until it's firm, not frozen solid. Cut against the grain into strips about ⅛th inch thick. Venison doesn't have the fat marbling beef does, so think even slices are what keep it tender in the wok instead of chewy.
Common Mistakes to Avoid
- Overcrowding the wok. Venison lets off moisture fast, and too much meat in the pan at once means it steams instead of sears. When it does this, you end up with gray, chewy meat instead of a good crust. Cook it in two batches like the recipe calls for, even when it feels like an extra step.
- Skipping the marinade. Venison is lean and dries out fast over high heat. Give it the full marinade time below before it hits the wok.
- Overcooking it. Venison keeps cooking a bit after it's off the heat, so pull it as soon as the red is gone, not after.
How Long to Marinate Venison for Stir Fry
Fifteen minutes is enough for this marinade, since the venison is already sliced thin and doesn't need hours to take on flavor. If you want to prep ahead, it'll hold in the fridge for up to 8 hours. Past that, the salt in the marinade starts to change the meat's texture. Don't leave raw venison marinating at room temperature longer than 30 minutes.
Ingredient Substitutions
- Soy sauce for coconut aminos if not avoiding soy.
- Maple syrup or brown sugar in place of monk fruit, if carbs aren't a concern.
- Green bell pepper instead of jalapeno for a milder, sweeter stir fry.
Variations
- Add noodles: toss in zucchini noodles for low carb, or chickpea spaghetti for more fiber and protein.
- Spicy peanut sauce: Add 1 tablespoon peanut butter to the sauce for a Thai-inspired version.
- Extra veggies: Try mushrooms, snow peas, or baby corn.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet until warmed through. Freeze cooked stir fry for up to 2 months.
Serve With...
Serve over cauliflower fried rice for a complete low carb meal or spoon it alongside mashed cauliflower. It also pairs well with air fryer egg rolls or a side of keto roasted radishes.
Your Venison Questions Answered
Since it's so lean, quick, high-heat cooking such as stir frying, searing, and grilling, is what keeps venison tender. Low and slow has it's place too, but that's really for the tougher cuts, not steak.
Some people soak venison in salt water or milk overnight to pull out gamey flavor, especially if the deer wasn't field-dressed and processed quickly. If your venison is fresh and well cared for, you likely don't need that step. The marinade here does the work instead.
Garlic and ginger go a long way toward balancing venison's flavor, and something acidic, like the wine in this marinade, or a splash of vinegar helps cut any gaminess. You don't need much beyond that.
A dry white, like the one in the marinade, or a light red such as pinot noir. Skipping the alcohol? Swap the wine in the marinade for a splash of apple cider or vinegar and a little extra coconut aminos.
More Venison Recipes to Try
When you make this venison stir fry 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!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Venison Stir Fry Recipe
As an Amazon Associate I earn from qualifying purchases.
Ingredients
Marinade
- 3 tablespoons coconut aminos
- 3 tablespoons dry white wine
- ½ teaspoon Pink Himalayan Salt
- 1 tablespoon Golden monkfruit , or brown sugar (if not low carb)
Stir Fry
- 1 tablespoon olive oil divided
- 1 tablespoon sesame oil divided
- 1 pound venison steak sliced thin
- 2 cups broccoli florets
- 1 medium jalapeno pepper diced
- ½ large red bell pepper sliced
- 3 green onions white part only, sliced
- 1 tablespoon fresh ginger chopped
- 2 cloves fresh garlic minced
Instructions
- Combine ingredients for marinade. Add venison slices and set aside.
- Prepare vegetables and aromatics for stir fry.
- Add ½ tablespoon of olive oil and ½ tablespoon of sesame oil to wok and heat over medium high heat until oil is hot.
- Drain marinade from venison and add ½ of meat to hot wok. Venison should sizzle when it hits the wok. Stir fry for 1-2 minutes, until venison no longer has any red showing on meat. Remove steak from wok and repeat with other ½ of meat and remove from wok, setting aside while you cook the vegetable portion.
- Heat remaining olive oil and sesame oil in wok. Add onion, ginger, garlic, jalapeno and red bell pepper slices and stir fry 2 minutes.
- Add broccoli to pepper mixture and stir fry 1-2 minutes, until broccoli is cooked but still slightly crisp. It should be a bright green.
- Toss venison slices with the broccoli mixture, stir frying about 30 seconds.
- Serve with additional coconut aminos (or soy sauce) if desired.
Shirley Moore says
I've only cooked ground venison, so I was looking for instructions on how to cook the venison medallions I had in the freezer. This recipe did not disappoint! Thank you!!
Maria says
This was excellent and I love that it is low carb!!!
Shelby Law Ruttan says
Hi Maria, thank you for stopping back to let me know! ˜Shelby
Jasmyn says
Recipe does not state how much broccli to use.
Shelby Law Ruttan says
Hi Jasmyn, thank you for bringing this to my attention. I have updated the recipe card.
Tray says
This recipe looks so good! Can't wait to try this someday. Thanks for sharing!
Emily says
So the marinade, even after being drained, serves as the only sauce?
Shelby Law Ruttan says
Hi Emily! The marinade is actually just used to flavor and tenderize the raw meat before cooking, so it should be discarded once the meat is removed. It isn't meant ot be used as the final sauce.