Hmmm. Let's start with my views on meat. I am against vegetarianism. I do wish I could call myself vegetarian because I LOVE the word, makes me think of vegetables and I am all for those, lots and lots! But the exclusion of meat in ones diet, which is sadly what comes to mind when we hear the word, is not something I am for. I do catch some of the main points. I feel the industries of raising animals for food has a lot of room for improvement to say the least. I would love to be able to afford free range, grass fed, organic meat for all my fleshy recipes. Because I do feel the antibiotics, hormones, feed and conditions are producing a sub par product. For these reasons I minimize meat in my meals.
Now deer. My dad brought me these chops and loin from his last hunt. Like most Americans, we rarely veer from the common chicken, beef and pork (occasional bison and lamb). I really wanted to like this meat, it is free range and feeds on the abundant lush grasses in Iowa. Last night I cooked it in a stir fry (at least I could eat the vegetables if the meat was revolting) over a bed of japonica (a fancy black Japanese rice) and brown rice mixture (that's why the rice is purple). Survey says...A+! I was amazed at how much I loved it. Jarom and the kids too. In fact there was less than a serving of leftovers and Jarom ate it already for lunch today. He was even talking about putting in for a hunting license. I am hoping to get some more soon. Thanks Dad. BTW my Dad also grows a zillion tomatoes each summer. Often I am lucky enough to get some precious jars he cans himself. Amazing, no?
Recipe notes: This is the first time I made this recipe, so I have some changes I would make for next time. I would use less hot sauce, the kids complained. I would add broccoli and substitute green onions for the sweet onions
10 oz. deer steak/sirloin steak
2 tablespoons ginger, minced
3 cloves garlic, pressed
1/2 teaspoon Chinese five spice
1/2 teaspoon hot sauce
3 tablespoons soy sauce
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon olive oil
2 cups sliced carrots
1/4 sweet onion, cut in a large dice
1/2 yellow pepper, cut in large dice
2 teaspoons cornstarch
2 teaspoons cold water
Cut meat into thin strips, then make the marinade with the next 7 ingredients, mix. Marinade meat for 1 hour. Heat the second amount of oil in wok until hot, stir fry vegetables until slightly tender, add the beef with the marinade, stir fry until meat is no longer pink, about 2 minutes. Mix the cornstarch with water, then stir into the wok with the veggies& beef. Serve over rice.