Vegetable Stir Fry

August is an excellent time to start cleaning out the freezer. You may have some venison packages tucked in the back, perhaps a duck breast or pheasant buried in the deep freeze. Some of this meat may even have a little freezer burn on an outer edge. But before you decide to cook them up for the pooch, here are some ways to make those lost freezer relics tasty.

First, defrost the meat safely in the refrigerator. Then look for any whitish discoloration along the edges where it may have gotten freezer burn and trim it off.

1/4 cup soy sauce (low sodium preferably)
1/4 cup sherry or chicken broth (or water if need be)
1 clove minced garlic
1 teaspoon ginger
1 tablespoon brown sugar or honey
pinch of red pepper flakes or cayenne to taste
1 tablespoon olive oil
1 pound game meat (such as venison steak, duck breast, pheasant or quail) sliced- you may want to tenderize the meat before slicing by pounding it with a meat mallet.
2 tablespoons flour, seasoned to taste with salt and pepper
2 cups of fresh sliced vegetables, such as carrots, zucchini, sweet peppers, broccoli, greens beans, etc (you can use frozen veggies in a pinch)

In a small bowl mix together the soy sauce, sherry (or chicken broth), garlic, ginger, brown sugar or honey, and red pepper. Set aside.

Heat olive oil in a heavy skillet or wok over medium high heat. Dredge the meat in the seasoned flour and put in skillet with hot oil to brown meat. Cook about 3 minutes and then add the vegetables.

Cook for another minute or two stirring constantly. Add the soy sauce mix and stir until sauce thickens, 1-3 minutes (if sauce doesn’t thicken enough to your liking, you may add 1 tablespoon cornstarch mixed in 1 tablespoon water or chicken broth to the pan). Serve over whole grain rice.

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