Bambi Meets the Far East: Dub Shack BBQ Presents Deer Stir Fry

 I have been sitting on a pair of venison (deer) steaks for a while and figured it would be time to try out something different. Before you ask why I am not using either of the grills or the smoker for this cook, I have an answer: I just don’t feel like it. This is also one of those quickie meals that can go either way and since I haven’t invested in an outdoor griddle top, I can keep my feet clean to have dinner ready in a little time. In addition, the way the deer is prepared does not exactly justify the time in lighting a fire and all of the normal dog-and-pony show theatrics of choosing wood, which type of charcoal, and for the King of the Hill fans, turning on the propane tanks.

Thanks to Kevin for blessing your friendly pitmaster with both steaks and a roll of ground deer that you don’t see. Now…let’s go to work.

INGREDIENTS

Deer steaks

Soy sauce

Rice vinegar

Lime juice

Olive oil

Stir fry vegetable mix because I’m lazy and really value my time*

Cilantro

Udon noodles

*If you’re feeling yourself, slice up whatever veggies suit your desire and enjoy.

STEP ONE. Slice the steak into ¼” slivers and put them in a Ziploc bag. Add the soy sauce, rice vinegar, lime juice, and olive oil to the steaks and set them in the refrigerator as the marinade for anywhere from four hours or overnight. Since I work nights, this qualifies as meal prep. The longer the deer sits in this mixture, the greater the flavors manifest themselves – and it even eliminates the gamey taste!

STEP TWO. In the miracle of time, the deer is marinated and ready to be cooked. Add enough oil to cover the bottom of the wok but not so much that you in effect are frying tonight’s dinner and empty the bag of stir-fry vegetables. Cook them until they are crisp-tender meaning don’t make the peppers, onions, broccoli, and other veggies taste like mush but be certain to thoroughly cook them. If you aren’t sure, simply follow the package’s instructions. During this time it would be ideal to cook the noodles to its directions and set aside. Inside of the oily pan, add the steak strips and only take them to rare.

STEP THREE. Combine all of the ingredients and serve with egg rolls, wontons, or hot mushroom or egg drop soup.

Venison is somewhat of a delicacy as hunting season is limited to a few months and getting our hands on processed ground meat, jerky, hind quarters, backstrap, or in this case, steak sometimes means we have to cast our culinary nets wider to locales which we otherwise would have overlooked. It is very easy to overcook, and no one truly deserves to gnaw on shoe leather. Be blessed, be safe, be good to each other, and tell everyone out there that every day is a GREAT day for Dub Shack BBQ!