August 01, 2011
Enter the Daikon: Add This Tasty Radish to a Venison Stir Fry
By David Draper
Radishes have long been my favorite vegetable. I look forward to picking the first flush from my garden every year and eating the little red bombs slathered with butter and sprinkled with salt. But, I have a new contender, courtesy of my sister’s truck garden—the daikon. This over-sized Japanese root vegetable has that spicy radish bite I love tempered with a touch of sweetness. I could eat them fresh from the ground like a carrot, but they’re also great in a simple venison stir fry. I’ve been using elk and caribou, but there’s no reason a good whitetail sirloin wouldn’t work here.
Venison Daikon Stir Fry
1/4 cup soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. sesame or canola oil
½ tsp. ginger
½ tsp. prepared horseradish (or more depending on your taste)
½ lb. venison sirloin, cut crossways in ¼-inch slices
1 Tbsp. canola or vegetable oil
3 to 4 green onions, chopped
1 large daikon, cut in ¼-inch coins
½ cup game stock
1 tbs. cornstarch
1 jalapeno, seeded and diced
¼ cup chopped cilantro
Whisk marinade ingredients, and add steak. Let marinate for at least 1 hour. Drain and discard marinade.
Heat oil in wok or heavy skillet over high heat. Add onions and cook quickly, 1 to 2 minutes. Add venison and stir-fry, 2 to 3 minutes. Add sliced daikon and game stock, reserving 1 to 2 Tbsp. stock. Let simmer for 3 to 5 minutes. Stir cornstarch into remaining stock and add to pan. Cook until sauce thickens, about 1 minute.
Serve over prepared rice or rice noodles. Garnish with jalapenos and cilantro to taste.