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venison stir fry on a light blue plate with a fork

Quick Venison Stir Fry

  • Author: Miss AK


Make this quick & healthy venison stir fry when you’re running short on time and you want something packed with lean protein and veggies.


  • 4 Tbsp. avocado or olive oil, divided
  • 1/4 cup + 3 Tbsp. soy sauce (or coconut aminos for soy free), divided
  • 1 lime, juiced
  • 1 lb. thinly sliced venison steak (I used leg meat)
  • 2 bell peppers, julienned (I used a red and orange)
  • 3 carrots, peeled, halved and julienned
  • 1 yellow onion, sliced
  • 3 garlic cloves, minced
  • 1/2 head broccoli, chopped
  • optional – 8 oz. water chestnuts, drained
  • 2 Tbsp. rice or white wine vinegar
  • 1 Tbsp. honey
  • Rice, green onion, sesame seeds and extra lime wedges for serving


  1. Before cooking, marinate your meat for at least 4 hours or up to overnight. To marinate, in a bowl with a lid or zip top bag, combine 3 tablespoons of the oil, 1/4 cup of the soy sauce/coconut aminos, the lime juice and the venison. Make sure all of the meat is coated and set it in the fridge until you’re ready to cook. 
  2. When you’re ready to cook, heat the remaining oil in a large saucepan or wok over medium high heat. When the pan is hot, add the bell peppers, carrots and onion and saute for about 5 minutes, or until they start to soften. 
  3. Then, add the marinated venison, garlic, broccoli, water chestnuts if using, remaining soy sauce, vinegar, and honey. Saute for about 5-8 minutes, until the venison is browned on the outside and the broccoli is softened a bit. Don’t overcook it, you want the venison tender. Remove from the heat when done. 
  4. When you’re ready to serve, spoon the mixture over rice and top with sesame seeds, lime and green onion. Enjoy!

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