For this spicy venison stir-fry, inspired by a recipe from Eileen Clarke’s Slice of the Wild cookbook, I used a few tablespoons of Asian garlic chili sauce that is so potent it’s barely edible on its own. Mix it with a little soy sauce and broth to make a marinade and then add some to the broth/corn starch finishing sauce. The result is a sinus-clearing venison dish that’s sure to spice up your night.


– 1 lb. venison chops or round steaks, sliced into ¼-inch thick strips.
– 2 celery stalks, chopped
– 1 carrot, cut into matchsticks
– 1 medium onion, sliced
– ¼ cup beef broth
– 2 tbs. canola oil
– 2 tbs. soy sauce
– 1-2 tbs. garlic chili sauce, to taste
Finishing Sauce: **
– ½ cup beef broth
– 1 tbs. garlic chili sauce
– 2 tsp. corn starch

1. Whisk marinade ingredients together and add venison. Marinate at least 1 hour, or overnight.

2. Heat wok or skillet over medium-high heat. Add 1 tbsp. canola oil and heat to just smoking.

3. Drain marinade and add meat to hot pan, frying quickly. Remove to bowl.

4. Add 1 tbsp. oil to pan and heat. Add vegetables and saute until onions are translucent, approximately 3 to 5 minutes.

5. Add meat back to the hot pan, along with finishing sauce. Bring to a boil and remove from heat.

6. Serve over rice or noodles.