General Tso Venison

Chefs Seasonal Special

Preparation Time:

20 mins

Cooking Time:

10 mins

Serves:

2

Rate This Recipe

Please login to rate this recipe Login

General Tso Venison Stir Fry - unbelievably tasty!

Ingredients

For the Marinade

  • 4 tablespoons potato corn flour
  • 2 egg yolks
  • 1 tbsp soy sauce
  • 3 cups peanut or vegetable oil for frying

For the Sauce

  • 1/2 cup game stock
  • 1 tbsp soy sauce
  • 1 tbsp sugar, or more if you want it sweet
  • 1 tbsp Chinese black vinegar or malt vinegar
  • 2 tbsp tomato paste mixed with 2 tablespoons water
  • 1 tsp potato or corn starch

For the Stir Fry

  • 1 pound venison, cut into bite-sized pieces
  • 3 tbsp vegetable oil
  • 8 dried hot chiles (less if you don't want it spicy)
  • 2-inch piece of ginger, thinly sliced
  • 3 garlic cloves, chopped
  • 6 spring onions, chopped
  • 2 tsp sesame oil

Method

  1. Mix the egg yolks, soy and corn flour together with the venison pieces. Set aside at room temperature while you prepare he other ingredients. Mix the sauce ingredients together in a small bowl and set aside.
  2. Pour the vegetable oil into a wok or large, heavy pot and heat it to about 180°C. Lay out a baking tray with paper towel for the finished venison pieces.
  3. When the oil is ready, add about 1/3 of the venison pieces and immediately separate them using a spatula. Fry until they are golden brown, about 2-3 minutes. Remove the venison from the hot oil with a slotted spoon and set on the baking tray. Repeat twice more with the remaining venison pieces, frying 1/3 at a time. Doing it this way keeps the oil nice and hot.
  4. Turn off the heat and let the oil cool a bit. Pour it into a heatproof container for disposal later. Wipe out the inside of the wok, if using, or replace with a large saute pan.
  5. Heat 3 tablespoons of vegetable oil in the wok over high heat for 1 minute. Add the dried chiles and cook until they almost turn black. Add the ginger and stir fry 30 seconds, then add the garlic and stir fry another 30 seconds.
  6. Add all the venison pieces and the spring onions. Mix in each of the ingredients for the sauce quickly one after each other. Stir fry 1 minute. Serve at once with steamed rice.