Page 33 - Herman Family Cook Book

Ingredients:
• 1 pound venison chops or steaks pounded to tenderize, cut into thin strips
• 2 tablespoons of oil
• 2 tablespoons of corn starch
• 1 1/2 cups beef broth
• 1 can (8oz) sliced water chestnuts, drained
• 1 medium red pepper, chopped
• 2 cups chopped onion
• 3 tablespoons soy sauce
• 1/4 teaspoon pepper
• 1 1/2 cups dry Minute rice (white or brown)
Preparation time:
45 minutes
Kay & Larry’s venison stir fry
Sauté venison strips in oil in large skillet, about 5 minutes.
Add cornstarch and blend well.
Add broth, water chestnuts, red pepper, onion, soy sauce, and pepper. Bring to a full boil, stirring frequently.
Stir in rice. Cover, remove from heat. Let stand 5 minutes for white rice,10 minutes for brown rice. Fluff with a fork.
Serves 4
“We find this to be a pretty complete meal with a good crusty garlic toast. Other good side options are fresh vegetables like carrots or broccoli or a full green salad.”
Larry & Kay
Papa & Grandma K