Recipe: Crispy Sticky Venison

This recipe is a great way to turn a simple venison roast into something that tastes as if it came from your favorite takeout place. The meat becomes tender on the inside and crisp on the outside, and the sticky sauce brings together sweet, salty and spicy flavors. Serve it over a bed of rice and watch it disappear.

Ingredients

Venison

• 2 lbs. venison roast, sliced ¼ inch
• ½ cup barbecue sauce
• ½ cup cornstarch
• 1 to 2 cups frying oil

Sauce

• ½ cup soy sauce
• 1/3 cup brown sugar or honey
• ¼ cup water
• 1 tsp sesame oil
• 4 cloves garlic, pressed
• 1 Tbsp fresh ginger, grated
• 1 Tbsp apple cider vinegar
• 1 Tbsp sriracha (optional for heat)
• 1 tsp sesame seeds
• 2 Tbsp cornstarch
• 2 Tbsp water
• Sesame seeds

Directions

1. Cut the venison roast into thin strips about one-quarter inch wide. Place the strips in a bowl, add the barbecue sauce, and mix until every piece is fully coated.
2. Add the cornstarch to the sauced meat. Toss and mix until the strips are evenly covered. Add a little extra cornstarch if the coating looks thin.
3. Prepare the sauce by combining the soy sauce, brown sugar, water, sesame oil, garlic, ginger, apple cider vinegar, and sriracha in a large frying pan. Bring the mixture to a gentle simmer. Whisk the cornstarch and water together to create a slurry, then slowly pour it into the simmering sauce while whisking. Continue whisking until the sauce thickens and returns to a simmer.
4. Heat the frying oil in a separate pan over medium-high heat. Fry the coated venison strips in small batches until they become brown and crispy. Place the finished pieces in a paper towel-lined bowl while you cook the remaining meat.
5. Add the crispy venison to the thickened sauce and toss until every piece is coated. Serve the hot venison over rice, garnished with green onions or sesame seeds, if desired.