By Michael Pendley
Your favorite Chinese restaurant pepper steak is the perfect recipe to substitute venison. Use a tender cut like backstrap or top round sliced thinly across the grain. Stir-frying in a hot wok is the ideal way to quickly make a weeknight dinner the entire family will love. Serve the pepper steak over cooked rice for a full meal.
1 pound venison backstrap or top round cut across the grain into thin strips
2 teaspoons brown sugar
6 tablespoons soy sauce
2 tablespoons hoisin sauce
¼-cup rice wine vinegar
1 teaspoon sesame oil
½-teaspoon black pepper
2 bell peppers, roughly chopped
1 large red onion, sliced
3 tablespoons grapeseed or peanut oil
Hot cooked rice
Start by heating a wok or heavy cast iron pan over high heat. Add the oil.
Try Out More Recipes with NSSF’s Game Meat Cooking Series
Where hunter and classically trained chef Georgia Pellegrini shares recipes from her book, “Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time.”
You don’t have to wait for the rut to punch your tag.By Bob Robb The rut is like a religious experience for many dyed-in-the-wool whitetail hunters, and it truly is a magical time. But I’ve also found that the early season, while bucks are still bachelored up, the weather’s nice, and there’s been little hunting pressure, can also be a great time to fill your tag. Hunting the early season requires different tactics than hunting the rut or later. Here are my top 10 tips for early season whitetail success.