Recipe: Ginger Vension

Some years ago, my son and I each scored on two old muley bucks. It was during the rut, and the deer had a peculiar, typical offensive odor. Normally, I make stew or chili out of “gamey” venison, but sometimes that doesn't work. A family member who lived in Hawaii for several years suggested I try a South Pacific recipe, which was enormously successful. After trying it, I experimented with some really strong venison—you know, like a freezer-burnt old roast that has been sitting in the back of the freezer for five years. The ingredients in this roast easily mask the otherwise undesirable taste every time—it's virtually foolproof. 

Ingredients 
• 2 lbs. venison steak or roast
• 3-4 tablespoons olive or canola oil
• 6 slices peeled ginger root, 1/8-inch thick
• 2 tablespoons peeled fresh ginger root, minced.  
• 2 medium-sized onions, sliced 
• 2 cloves garlic, minced 
• 3/4 cup soy sauce
• 1 teaspoon sugar
• 2 tablespoons cornstarch.

Directions
1. Cut steaks or roast into ¼-inch wide strips.
2. Combine meat, minced ginger root, onions, garlic, soy sauce and sugar.
3. Mix thoroughly and set aside, marinating 15-30 minutes.
4. Heat oil in skillet and cook ginger root slices until browned on each side. Lift out and discard ginger root when cooked. Add meat mix to skillet and stir fry until meat is cooked. Add more soy sauce if necessary.
5. Sprinkle cornstarch on meat and stir until most liquid is absorbed and cornstarch is cooked in.

If desired, serve over hot rice or noodles.