Cowboy Venison Stir Fry

When the weather warms, I turn to my Camp Chef griddle for many of our weekly meals (although I’ve also been known to griddle in the snow). Outdoor cooking keeps the heat and mess out of the kitchen, plus food just seems to taste a little better when it’s cooked outside.

Food tastes better when cooked outside, and this griddle meal is perfect for a summer evening. Images by author

This is a family favorite version of an American style stir fry in that all the meats and vegetables get cooked together over high heat, like a traditional Asian stir fry.

This one features a combination of venison and smoked sausage.

This one features tender chunks of venison, sliced smoked sausage, the prerequisite peppers and onions, quartered baby red potatoes, and some frozen corn. You can use any sweet corn, but I’m fond of the Kinder brand frozen Cowboy Butter flavor for this one.

The sauce for this recipe is pretty simple: zesty Italian salad dressing. Seasonings are equally simple: salt, pepper, garlic, and Cavender’s Greek seasoning.

Start by quartering the potatoes. If you want to speed up the cooking process, you can microwave the potatoes to partially cooked before moving on to the griddle. Cut the venison into bite-sized pieces and season with salt and pepper. I like a top or bottom round for this style. Slice the sausage into half-inch rounds so that they hold together.

Heat your griddle to medium-high. Spread on the oil. Start with the potatoes, browning the outer surface to crisp.

Start cooking the potatoes first since they take the longest.

Once the potatoes are partially cooked, start the garlic, peppers and onions next to them. Finally, add the venison and smoked sausage.

Cook the venison and smoked sausage to one side.

Cook everything separately until almost done, then mix and add the frozen corn.

Cook the zucchini, peppers and onions, then stir in the corn.

Sprinkle over the Cavender’s and check for seasoning. Add more salt and pepper, if needed. Pour over the Italian dressing and give everything a good stir to spread it throughout the dish.

Once everything is combined, pour over the Italian dressing and mix to combine.

Serve straight from griddle.

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