Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient

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1 pound vension sirloin

4 stalks celery

1 large carrot

1 tablespoon sherry

1 tablespoon soy sauce

1 teaspoon pepper

1 teaspoon sugar

2 tablespoons cornstarch

4 tablespoons oil

1 10 1/2 oz can chicken broth

garlic and onion powder, to taste

check for saltyness before adding salt

Instructions: Cut the venison sirloin across the grain into eighth-inch thick slices and then cut these slices into 1" -

1 1/2" strips.

Combine sherry, soy sauce, pepper, sugar, garlic and onion powders and one tablespoon cornstarch.

Add venison and let stand ten minutes.

Meanwhile slice the carrot crosswise into one-eighth-inch thick rounds and cut celery lengthwise in three-quarter inch wide strips. Cut these strips into two-inch-long pieces.

Heat half the oil in a large frying pan. Add venison and stir fry for two to three minutes. Remove venison.

Add the remaining oil and add carrots and celery and stir fry tow to three minutes.

Mix together another one tablespoon cornstarch and chicken broth in small bowl.

Add mixture to vegetables and let thicken while stirring.

Add venison and let heat through while stirring continuously.

Serve over bed of rice.

Staging:

Variations:

Background: Recipe by: David Savko

Copyright 1983

Serves: 4

Food Exchanges: