Broccoli Venison

If you like broccoli beef, you'll enjoy this recipe for broccoli venison. This dish can be a simple meal when serve on top of a bed of rice.

Venison backstrap works well for this recipe, as would any tender cut from the deer. Almost any part of a young deer would be good here.

Broccoli Venison Over Rice

1 pound of venison
2 pounds of broccoli
2 tablespoons cooking oil
2 tablespoons soy sauce
1 teaspoon brown sugar
1/2 teaspoon fresh ginger, minced
1/2 teaspoon red pepper flakes
1 packet of beef gravy mix
1 cup water


Cut the venison into 1/4 inch thick slices, then into bite sized pieces. Cut the broccoli into bite size pieces. Combine the ginger, soy sauce and brown sugar. Mix the marinade into the venison. Most of it will be absorbed.

Heat the oil in a large skillet or stock pot. Stir fry the venison until it just turns brown, and remove it from the pan. Add the broccoli to the pan and stir fry it until it is lightly cooked. It may need a bit more oil.

Add the venison back to the broccoli and cover, leaving over low heat.

Mix the packet of gravy mix with one cup of water, and add to the venison and broccoli. Raise the heat to medium high and stir the mixture until the gravy thickens.

Serve the broccoli venison over a bed of fluffy white rice. Keep a bottle of soy sauce handy for seasoning if needed.

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