Restaurant Style Mongolian Venison

We’ve done a version of Mongolian venison here at T2T before. Over the years, it has been one of the most viewed and enjoyed recipes we have. It is still a family favorite around here and we make it often with venison, duck, goose, and probably a few other critters I’ve forgotten over time.

Mongolian venison is always a popular recipe and this restaurant style version is sure to be a hit. Images by author

Not only do I love to make it at home, it is one of my go-to meals when we go to some of our favorite Asian restaurants. One thing I’ve noticed over the years is that my original version and the version I get at my favorite restaurants are a little different.

Not long ago, I talked with a friend who used to cook at a very popular Asian restaurant chain that you often find around shopping malls and college towns. I asked for some tips to make my version of the dish taste more like the restaurant version and this recipe was the result.

Partially freezing the venison makes slicing easier.

It starts with a marinade. Mix 1 cup water with ½ cup soy sauce and a teaspoon of baking soda. The baking soda makes the marinade slightly alkaline and helps to tenderize the meat. Slice one and a half or so pound of venison roast, against the grain, into thin, bite-sized strips. Add the meat to the marinade, cover, and refrigerate. Marinade for at least two hours, and overnight is better.

The marinade adds flavor, but more importantly it improves the texture of the venison.

While the venison marinates, mix the sauce ingredients in a sauce pan over medium heat. Bring the mixture to a simmer or light boil, then turn off the heat.

Mix the sauce ingredients in a pan over medium heat.

You can do this a day or two in advance and just store it in the refrigerator until you are ready to cook. You can find mushroom soy sauce in most Asian markets, large grocery stores, or online. It helps add a bit more umami to the dish. If you can’t find it, substitute a teaspoon of Accent flavor enhancer.

Accent flavor enhancer adds extra umami to the dish.

A half hour or so before you are ready to cook, drain the marinade from the meat and pat the sliced venison dry on a clean kitchen towel or paper towels. This helps with the browning process.

Pat the marinated meat dry.

Rehydrate the minced garlic in hot water. You can use freshly minced garlic, but it is more apt to burn in the hot wok and the dehydrated minced is a bit sweeter and deeper in flavor. Just soak it until it plumps and softens. Drain it before adding to the wok.

Use dehydrated garlic that you have rehydrated in warm water for deeper flavor.

Add the venison to a large bowl. Add the egg white, corn starch, vegetable oil, white pepper and sugar.

Start the velveting process with the meat to tenderize it.

Blend well to evenly coat the meat. This process is called velveting and it gives the classic Asian restaurant texture to the meat. It also helps to make it even more tender.

Blend well to evenly coat the meat.

Before you start to actually cook the dish, get all remaining ingredients measured and prepared. Stir fries go fast and you won’t have time to chop and measure once you start.

Heat a half cup or so of high temperature oil in a wok over high heat. Once the oil starts to smoke, stir fry the venison in batches until golden brown and lightly crisp along the edges. Move the cooked venison to a bowl and continue until all venison is done.

Stir fry the meat in batches.

Remove all but a tablespoon of oil from the wok. Add the sliced onion and mushrooms. Stir fry for two to three minutes or until both start to soften.

Add the onions and mushrooms to the hot wok.

Add the rehydrated garlic, the green onions and return the venison to the wok. Pour in ½ cup of the sauce.

Add the garlic and green onions.

Stir everything to blend and evenly coat with the sauce. Serve with remaining sauce at the table in case anyone wants more.

Return the venison to the wok and stir in the sauce.

I serve this one with white rice or noodles. You can top with sesame seeds or additional green onion slices for garnish, if desired.

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