From Field to Plate: Simple Venison & Broccoli Recipe

Published by From Field to Plate on 21st Apr 2016

I posted a little while ago a recipe for Corned Venison from the blog: "From Field to Plate". Here is another one that looks amazing and easy. Check these out now and file them for later once hunting season starts!

Simple Venison & Broccoli

(Beef & Broccoli Style)


1 pound Venison, thinly sliced

2 cups broccoli florets

2 green onions

1 tablespoons peanut or olive oil

1 teaspoon sesame oil


½ cup soy sauce

½ cup water

2/3 cups brown sugar

1 tablespoon rice wine vinegar

4 tablespoons Garlic, minced

1 teaspoon ginger, minced

Meat Marinade:

¼ cup soy sauce

2 tablespoons hoisin sauce

3 tablespoons cornstarch


Slice Venison as thin as you can

In glass bowl mix ¼ cup soy sauce, 2 tablespoons hoisin sauce and 3 tablespoons cornstarch until smooth, add venison to mixture and coat completely. Place in fridge for at least 30 minutes

In wok or large skillet heat oil over medium-high heat, add meat and brown for 2-3 minutes. Next add garlic and ginger and cook for additional 1 minute.

Add remaining sauce ingredients and bring to a boil. Reduce heat to medium and statue for 3 minutes.

Add broccoli and green onions tossing to coat with sauce and finish cooking until broccoli is soft around 2-3 minutes.

Remove from heat and serve alongside rice and top with toasted sesame seeds and sliced green onions.

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