Tender venison steak and crisp vegetables combine to make this delicious venison stir fry! Full of lean protein and veggies, this quick and healthy meal will make it on your regular meal rotation.

Between homesteading, homeschooling, and running a business quick and easy meals are my middle name. Something simple to prepare, quick, and loved by all is important to me. Thankfully, I have plenty of such recipes up my sleeve.

This venison stir fry, though, is a go-to for busy nights. Other than chopping up some veggies, it doesn’t require a lot of time or prep work. Everyone likes it, it’s healthy, filling, and quick all things I appreciate.

Served with white rice, fried rice, or some lo mein noodles, it is the perfect dish.

How to Make Stir-Fried Venison Tender

Venison can be tough, especially when it is cooked too long. My favorite way to tenderize venison is usually marinating, but to make this a quick, last-minute type of meal I don’t rely on marinating to do the job.

Instead, I use a combination of cornstarch and a few acids. The cornstarch helps the meat maintain moisture and keeps it tender while cooking and the acid helps tenderize the meat. Both of these, in combination with making sure not to overcook this very lean meat, help create a succulent, moist, tender venison stir fry.

Ingredients for Venison Stir Fry

Full of fresh vegetables and tender deer meat, this is a wonderful, healthy dish. To prepare this easy meal, you’ll need the following ingredients:

Venison Steaks or Venison Roast – full of rich flavor and lean protein, pieces of venison steak or roast cubed or cut into thin strips make up the heart of this dish.

Bell Peppers – add a vibrant visual appeal and a delightful crunch.

Broccoli Florets, Carrots, and Snow Peas – to add nutrients, textural variety, and plenty of fresh veggies.

Yellow Onion – to compliment the savory notes of the dish with a sweet, crisp, flavor.

Garlic and Fresh Ginger – this amazing combo of aromatics infuses the stir fry with delightful fragrance and depth of flavor.

Soy Sauce – infuses the stir fry with savory depth.

Rice Vinegar – to help tenderize the meat and provide a subtle acidity.

Olive Oil – a great, neutral oil to keep the stir fry from sticking to the skillet.

Orange Juice – to add a subtle, but citrusy flavor to the stir fry as well as add some acidity to balance out the richness and tenderize the meat.

Beef Broth (or venison broth) – provides a wonderful umami, flavorful base for the sauce.

Sesame Oil – to add depth and complexity to the flavor of the dish with its rich, nutty flavor.

Brown Sugar – this caramelizes while it cooks which adds depth and richness to the sauce.

Corn starch – binds the flavors together, creates tender meat, thickens the sauce, and gives the meat a notable velvet coating.

Easy Venison Stir Fry Recipe

You can make this healthy venison stir fry a little easier if you prep your veggies ahead of time and leave them in the fridge.

Step 1: Slice the venison into thin strips or cube it, be sure to remove all of the silver skin. Place the sliced venison in a bowl, season with salt and black pepper, and coat them with 2 tablespoons of corn starch. Set to the side while you prep the veggies.

Step 2: Wash and prepare all of the vegetables. Slice the onion, bell pepper, and carrots. Cut the broccoli into small florets. Trim the snow peas if needed and mince the garlic cloves and ginger.

Step 3: Heat a large wok or large skillet over medium high heat. Once hot, add a tablespoon of oil and swirl to coat.

Step 4: Add the sliced onion, bell pepper, carrots, broccoli florets, and snow peas. Stir fry for about 3-4 minutes until vegetables are tender crisp and still vibrant in color. Remove them from the cooking vessel and set to the side.

Step 5: Add a little bit more oil, swirling around to coat the frying pan, and add the garlic and ginger to the hot oil. Stir fry for 30 seconds, or until fragrant.

Step 6: Add the coated meat to the skillet with the aromatics, spreading into a single layer. Allow it to sear for 2-3 minutes, without stirring, until it achieves a nice brown crust on one side. Continue stir-frying the venison for an additional 3-4 minutes, or until it is browned on all sides. Remove and set to the side.

Step 7: Combine the beef broth, soy sauce, orange juice, rice vinegar, sesame oil, and brown sugar in a bowl and whisk together to make the stir fry sauce. Add these to the hot skillet and bring to a simmer. Meanwhile, combine 1 tablespoon of corn starch with 3 tablespoons of beef broth in a small bowl.

Step 8: Add the cornstarch slurry, venison, and vegetables back to the skillet. Cook until heated through and the sauce thickened.

Step 9: Serve hot over egg noodles, rice, or lo mein topped with some green onions or sesame seeds!

Storing Leftover Venison Stir Fry

This venison stir-fry recipe is best when eaten fresh. The ingredients can be prepped ahead of time, including the sauce, and frozen individually uncooked, but once it is cooked, frozen venison stir fry will wind up soggy after thawing. That said, it can be refrigerated.

To refrigerate: Allow stir fry to cool to room temperature. Store in an airtight container for up to 5 days.

To reheat in the microwave: place in a microwave-safe bowl and reheat in increments of 30 seconds until hot.

To reheat on stovetop: Add some oil to a skillet and reheat over medium-high heat until hot.

More Venison Recipes to Try:

• Creamy Venison Stroganoff Recipe with Mushrooms
• Best Marinated Venison Steak Recipe | Easy Deer Steak
• Venison Fajitas | How to Make Deer Steak Fajitas

If you try this venison stir fry, I’d love to hear about it in the comment section below! Also, I’d love if you could leave me a five star rating on the recipe card below. If you want more recipe inspiration, make sure to follow me on Facebook or Pinterest!