Crispy Mongolian Venison

Ingredience

Ingredients:

1-2 pounds venison, sliced thin

( I used backstrap)

1/2 cup cornstarch

Peanut Oil

1/3 cup soy sauce

2 cloves garlic, smashed

1 tsp cracked pepper

Sauce:

2 tablespoons oil

1 Tablespoon gingers, grated

4 cloves garlic, crushed

1/2 cup soy sauce

1/4 rice vinegar

1/2 cup water

1/2 tsp hoisin sauce

1/3 cup brown sugar

1 tsp cornstarch mixed in 2 tsp water

Chili Flakes, to taste

1 bunch green onions

Pokyny

Slice venison into thin strips. I take the back strap and butterfly, then I slice into strips from there.

In glass bowl whisk soy sauce, garlic and pepper. Add venison to mixture and marinate in fridge for 2-3 hours.

Remove venison from mixture and pat dry, coat I cornstarch once dried.

In cast iron skillet or frying pan heat oil “2 inches deep” to 275-300 degrees, deep fry strips for 2-3 minutes until crispy. Remove from heat, drain and let rest

In small sauce pan add oil and heat over high heat, add garlic and ginger sauté for 10-15  seconds.

Add soy sauce, water, vinegar and hoisin, bring to a bowl and reduce heat to med-low.

Add brown sugar and cornstarch, whisk one minute and remove from heat, allow to sit 5 minutes, sauce will thicken.

Add green onions allowing them to cook for 1 minute in the hot sauce to soften them up.

Toss in venison and serve over rice.