Pine Hollow

Stir Fry Venison
TONY AND ASHLEIGH HOLEMAN
FLORENCE MS

 INGREDIENTS: 
  • 1 LB OF DICED OR CUBED VENISON
  •  2 MEDIUM TO LARGE BELL PEPPERS SLICED
  •  1 LARGE VIDALIA OR WHITE ONION SLICED
  •   WORCESTERSHIRE SAUCE 
  • ITALIAN DRESSING


    • OPTIONAL:
    CUT POLE BEANS

  • TBS. OF VEGETABLE OIL
  • ONE CUP OF RICE
    		•  FIRST MIX 1/4 A BOTTLE OF ITALIAN DRESSING AND 1/8 A CUP OF WORCESTERSHIRE SAUCE TOGETHER IN A MEDIUM BOWL. YOU CAN ADD MEAT TENDERIZER IN IF YOU PREFER, I DO NOT.  PUT THE MEAT IN THE SOLUTION FOR AT LEAST ONE HOUR, BUT I PREFER ALL DAY OR ALL NIGHT AND DAY, IN THE REFRIGERATOR.  GO AHEAD AND COOK THE RICE NOW SO IT CAN SET WHILE YOU COOK THE MEAT.  IN A NON-STICK
    SKILLET POUR A Tbs. OF OIL AND HEAT AT MEDIUM HIGH.  ADD THE MEAT WITH THE SOLUTION AND COOK 10-15 MINUTES OR UNTIL SLIGHTLY COOKED ON ALL SIDES. AT THIS POINT ADD THE BELL PEPPERS, ONIONS, AND A FEW SPRINKLES OF WORCESTERSHIRE SAUCE ON THE VEGETABLES.  REDUCE HEAT TO MEDIUM LOW OR LOW, STIRRING OCCASIONALLY AND COOK UNTIL THE VEGETABLES ARE TENDER, OR FLIMSY. REMOVE FROM HEAT
    AND SERVE OVER OR BESIDE THE RICE. 
    YOU WILL LOVE IT.
    SHOULD FEED 3-4 PEOPLE.

    TONY AND ASHLEIGH HOLEMAN--Venison Stir fry--
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