Venison and Tangerine Stir Fry

There is something about the flavor of citrus that pairs well with just about any wild game. I’ve posted several past recipes for various waterfowl dishes that contained citrus in either the marinade or the dish itself, but the flavors go just as well with venison.

Pair the zip of citrus with your venison in this easy stir fry. Images by author

For this recipe, we use citrus in both the marinade and the dish itself. The marinade contains both ponzu, a citrus and soy-based sauce popular in many Asian dishes, and lime juice for some extra brightness.

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The dish itself contains segmented tangerines, along with tender venison and sliced mushrooms.

This one contains tangerine segments and mushrooms for an unusual flavor combination.

The combination of savory, saltiness, and just a hint of sweetness from both the marinade and the tangerines make this one a hit with everyone who tries it.

The combination of the citrus with the sweet and salty marinade makes for a dish with balanced flavor.

Start by slicing a venison round roast into thin, bite-sized strips. Add them to a 1-gallon zip top bag.

Slice the venison into thin, bite-sized strips.

As with all stir fries, once you start cooking, things move fast. Measure out your ingredients before you start.

Mix the marinade ingredients and pour over the venison. Work everything around to cover all the venison with marinade and refrigerate for two to four hours.

Add the venison and the marinade to a zip top bag and refrigerate.

Start by heating the oil in a large skillet or wok over high heat. Drain the marinade from the venison and sprinkle over a half cup of corn starch. Stir the meat around as you sprinkle to evenly coat the venison.

Coat the marinated venison with corn starch.

Once your oil is hot, stir fry the venison in batches, taking care not to overcrowd the pan. It should only take 2-3 minutes per batch if your oil is good and hot.

Stir fry the venison in small batches for optimum browning.

Move the cooked venison to a plate and turn the temperature down to medium. Add the mushrooms to the pan and saute until they start to soften. Add the spinach and cook until it wilts. Return the venison to the pan.

Add the mushrooms and spinach to the skillet.

Add the tangerines and cook until they are warmed through.

Stir 1 teaspoon corn starch into ¼ cup ponzu sauce. Pour over the sauce and stir. Bring to a boil until the sauce thickens.

Add the tangerines and sauce, then bring to a boil to thicken.

Serve the dish over white, brown or fried rice.

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