Tuesday, October 26, 2010

Easy Stir-Fry Venison


Prepare all your favorite rice, vegetables and Asian inspired dishes on this versatile Calphalon stir fry pan. The traditional round-bottom Calphalon pan is easy use on Western ranges, and has a long handle for easy lifting, tossing, and turning, and a flat bottom for stability.

A Great Way To Stir Fry!
By Helena from Sandy, UIT on 10/26/2010
5out of 5
Pros: Non-Stick, Easy To Clean, Handle Stays Cool, Retains Heat, Distributes Heat Evenly
Best Uses: Simple Meals, Small Kitchens, Gifts
Describe Yourself: Casual Cook
I was impressed with this pan! The first meal I prepared was a real test. My son brought home a deer and after it was processed, I cooked venison stir fry in this pan. It turned out great! The meat was evenly cooked and tender. The flavor was delicious! I love it!
 Recipe for Easy Venison Stir-Fry! 
 To remove any gamey taste, marinate venison in 1 cup of vinegar and 1 cup water for 3 hours.  Next, rinse meat and soak in 2 cups milk for another several hours. Rinse meat.
Slice 1 onion,1 green or red pepper and 1 tomato.  Set aside.
Brown venison in oil.  It works best if you use higher heat b/c meat will be less dry. 
When steaks are nearing desired wellness, add pepper, onion and  tomato. Continue cooking until vegetables are thoroughly heated and stir continuously.  Serve over white or
wild rice. Enjoy!








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