Hoosierdude's Venison Mushroom Stir-Fry
Fall rains and cooling temperatures have eased the drought in my neck of the woods, bringing out bolete mushrooms in droves. I was hanging a stand last week and found a mess of chestnut boletes peeking out from beneath the oak leaves. Coincidently, I've been doing the annual purging-of-the-game-freezer before deer season so some venison mushroom stir-fry seemed in order. I made a simple brown sauce with soy sauce, venison broth, rice vinegar, sesame oil, and some cayenne pepper for a little kick. I used an eye of round--sliced paper thin--marinated in soy sauce and garlic. The peppers, onions, snap peas, and corn came from the garden; the broccoli from the store. I added the boletes near the end along with minced garlic and ginger. As with any good stir-fry, I cooked it HOT. The rice is jasmine, the beer Tsingtao.