Venison Stir Fry

1 lb. thinly sliced Venison

pepper, to taste

half small onion sliced or chopped (or about 1/2 tsp. onion powder)

celery salt, to taste (maybe about 1/8 tsp.)

dash ginger

thinly sliced fresh veggies (i.e. bell peppers, carrots, etc.)

Marinade:

3 tsp. Apricot Jam (orange, or similar works as well)

3 Tbl. Soy Sauce

4 Tbl. water

fresh ground pepper corn, to taste (about 3-4 twists)

Sauce:

3 tsp. Apricot Jam

2 Tbl. Soy Sauce

3 Tbl. water

1 Tbl. corn starch

1/2 tsp. beef base

2 Tbl. brown sugar

In a resealable bag, place the thinly sliced venison, and fresh ground pepper, and mix well. Add the marinade mixture, and mix. Let sit in the fridge for at least an hour, but the longer the better (over night is best).

In a large skillet, heat 1 - 2 tablespoons of oil. Add all the fresh veggies you want in your dish. Once they are cooked through, remove the veggies from the skillet and set aside. Take the bag of venison out of the fridge and drain the excess liquid. While the skillet and oil is still hot, add the venison, and the seasonings, and cook. As soon as you think the meat is just about cooked through, add the sauce mixture, and mix well as it thickens. Add your cooked veggies, mix, and let them get nice and warm again.

Serve over hot rice, and enjoy.

(Recipe and photo courtesy of Pirijo Silver.)