Recipe: Asian-Style Venison and Broccoli

posted on February 17, 2018

Beef and broccoli is a popular dish at specialty restaurants, and hunters can easily make the dish at home with venison. The combination of crunchy vegetables, tender meat and an Asian-style sauce in this dish will leave you wanting more. The best part about this recipe is that it's quick and easy to make. Prep and cook time is under 20 minutes, which is about the same time frame it takes to cook the rice.

Try this recipe with deer, elk, moose, bear or sliced breasts of ducks or geese. It’s tasty with wild turkey or pheasant, as well. The trick is to cook the meat quickly, but not overdo it.

• ½ cup soy sauce
• ¼ cup cornstarch
• 3 tablespoons sherry
• 2 tablespoons brown sugar
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 medium onion, sliced thin
• 1 lb. broccoli florets
• 1 lb. venison steak, trimmed of fat and sliced thin against the grain
• ¼ cup beef broth
• ¼ cup oyster sauce
• Chow Mein noodles or rice for serving

1. In a bowl, mix the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss to coat well. Reserve the other half of the liquid.
2. Heat the oil in a heavy skillet (cast iron is best), or wok over high heat. Add the onion and broccoli, and stir for one minute. Remove the vegetables and set aside.
3. Allow the skillet to get hot, and add the venison in a single layer. Spread out the meat as you add it to skillet, and allow it to brown before turning or stirring. Cook quickly and remove meat from pan and set aside.
4. Pour the reserved sauce into the skillet, and add the beef broth and oyster sauce. Cook over high heat until it starts to boil and thicken. Add the venison and broccoli back into the skillet and toss to coat.
5. Serve over Chow Mein noodles or rice.


MAIN Meat Cooking
MAIN Meat Cooking

Slow Cooker Honey & Garlic Venison and Bear Loins

Looking for a way to introduce a new audience to bear meat? Check out this recipe, from contributor Brad Fenson, for an easy way to do it.

Re-evaluating the 20-Gauge

Thanks to technological advancements in ammunition, the 20-gauge is now nearly as capable as a 12-gauge. It wasn’t always that way, however, nor was it always viewed in a positive light.

Opening Day Turkey Hunting Tactics

Hunters who don’t map out a plan of action beyond when to wake up risk getting skunked. Here’s insight into the mind of turkeys to help you pick the right spots to set up, and when to move and call to outfox toms from sunup to sundown.

8 Great New Hunting Rifles for 2023

Here’s a closer look at some of the most exciting hunting rifles introduced this year.

Recipe: Oven Barbecue Venison Steak

Contributor Brad Fenson gives his audience a recipe that will help keep a venison steak nice and moist in the oven.

Behind the Bullet: .370 Sako Magnum

In 2003, Finnish firearms manufacturer Sako released its own variant of the 9.3mm rimless cartridge: the 9.3x66mm Sako, or as it is known in the U.S., the .370 Sako Magnum. It delivers performance on par with the beloved .375 H&H in a package which can hold one additional round in the magazine in a lighter rifle.


Get the best of American Hunter delivered to your inbox.