Mongolian beef is a very fashionable Chinese language dish that may be discovered at most take-out spots across the nation. Because the identify implies it’s comprised of beef, normally one thing like an eye fixed of spherical or different cheaper lean lower, which is stunning to many individuals with how tender the Mongolian beef is. That is completed with a few methods that may simply be completed at house by anybody. Whereas this can be sacrilegious to many a hunter, I’m going to make use of these methods on some whitetail backstrap for this recipe to make some Mongolian Venison at this time. Whereas many hunters as a minimum don’t thoughts or on the most benefit from the style of untamed recreation, myself included, that’s not the case for lots of my household. So it is a nice option to make a recipe that covers the “gamey” taste and is extremely tender.
Mongolian Venison – Venison Marinade
- 12 oz – Sliced Venison – 1/4″ thick lower throughout the grain
- 2 tbsp – Water
- 1 tbsp – Oyster Sauce
- 2 tbsp – Cornstarch (Separated into two parts)
- 1 tbsp – Oil
- 1 tsp – Gentle Soy Sauce
- 1 tsp – Darkish Soy Sauce
- 1 tsp – Baking Soda
- 1/4 tsp – White Pepper
First, we are going to prep the meat and Mongolian venison marinade earlier than we begin anything. The 1st step is to chop up your model, I used backstrap and backstrap trim right here as a result of I had a ton of it contemporary off of a giant buck. However you should utilize no matter lower you prefer to usually use for stir fry recipes. Whichever lower of the animal you utilize, you will lower throughout the grain of the meat. This can make for extra tender meat when cooked because the muscle fibers are shorter. You need your slices to be about 1/4″ thick.
When you end chopping up all of your venison place it right into a bowl and fill it with chilly water, perhaps swapping the water as soon as as nicely. Sounds counter-intuitive to most methods of cooking venison however for lots of Chinese language dishes like this, you need to pull out as a lot myoglobin from the meat as potential earlier than cooking. This makes for a cleaner-looking and tasting ultimate product.
Whereas the meat is soaking within the chilly water had been going to make the marinade, in one other bowl add in each teaspoons of soy sauce, 1 tbsp oyster sauce, 2 tbsp water, white pepper, and the important thing ingredient 1 tsp of baking soda. The baking soda adjustments the pH of the meat’s floor altering how the protein cooks making for a extra tender ultimate product. Whereas the cornstarch acts as a barrier that helps retain moisture whereas the meat cooks. As soon as the whole lot is added into the bowl combine to mix
When you let the venison soak within the water for at the least quarter-hour, pour off the water and squeeze out any additional. Then add the model into the marinade, mixing it totally so the whole lot is coated nicely. You need it to take a seat at the least 10 minutes within the marinade. After that, add within the ultimate tablespoon of cornstarch once more mixing to mix. Then lastly add within the cooking oil, once more mixing. This oil helps seal within the moisture within the meat later when cooking it within the sizzling wok.
Mongolian Venison – Stir Fry
- 1 medium purple onion
- 1 purple bell pepper
- 4 inexperienced onions
- 4 child bella mushrooms – non-obligatory
- 1 tbsp minced garlic
- 3 dried purple chili peppers – don’t add these if you’re delicate to spice
Whereas the venison is marinating prep your greens forward of time earlier than you begin cooking, slice up your onion, bell pepper, and mushrooms a few 1/4″ thick and lower your inexperienced onions into 3″ lengthy segments. Place these all apart for later.
Now with all of the prep work largely completed we’re onto the sauce for the Mongolian Venision.
Mongolian Venison – Sauce
- 1 tbsp – Oyster Sauce
- 1 tbsp – Gentle Soy Sauce
- 1/2 tsp – Darkish Soy Sauce
- 1 tbsp – Shaoxing Cooking Wine – in the event you can’t discover it domestically cooking sherry can work in a pinch
- 1 tsp – Chili Oil
- 1 tsp – Sugar
Add these all right into a small bowl and blend collectively, put apart for later.
Now the prep is all completed, it’s time to begin making your Mongolian venison, first warmth your wok over the flame with none oil. Particularly if you’re utilizing a carbon metal wok you need it to simply begin smoking earlier than you add the oil. This provides to the aroma of the meals. As soon as the wok is sizzling add in your oil letting it warmth until it shimmers, then add in your venison. Aspect word – I’m cooking this outdoors as a result of my home has an electrical cooktop and never the most effective air flow hood, you don’t need to cook dinner over a giant burner like I’m right here.
As you add within the meat, utilizing chopsticks and/or a spatula separate the meat because it fries within the oil. It is going to stick collectively in the event you don’t. Let it fry until it begins browning up properly. After which take away all of the venison from the wok and drain many of the oil.
When you drain off the oil, decrease the warmth and add within the dried chilis and garlic. Cook dinner them for 30 seconds to a minute until aromatic. Then instantly add in your sliced up onions.
Beginning frying up the onions until they begin going aromatic as nicely and somewhat translucent and add in the remainder of the greens besides the inexperienced onions.
Kick the warmth again up and begin stir-frying the greens till they begin to soften somewhat bit. As soon as they’re beginning to change in coloration add the fried venison again into the wok. Then add within the sauce you made and provides the whole lot an excellent toss to ensure it’s all nicely coated. Lastly proper earlier than pulling the dish off the warmth add within the inexperienced onions and provides it yet one more toss.
Serve with a pleasant bowl of jasmine rice instantly and luxuriate in. A Chinese language take-out basic comprised of venison you harvested your self. Although in the event you don’t have venison this recipe works simply as nicely with beef and pork.
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