This spicy Venison Stir Fry Recipe is a quick and easy weeknight dinner. Made with garden fresh vegetables and Asian flavors, this wild game recipe brings a healthier dish to your supper table!

Thinly sliced pieces of venison steak cook up nice and tender in this quick to make recipe. The broccoli and peppers are cooked separately from the meat, and before serving, the meat and vegetables are tossed together. The recipe can be served on it’s own, or served with regular or cauliflower rice.

Spicy Venison Stir Fry Recipe in a white serving bowl with a green napkin in background

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Table of Contents

What cut of venison should be used in a stir fry recipe

Because this is a fast and easy to make recipe, you want to make sure you are using a cut of meat that doesn’t require cooking for a long time. This means using venison steaks or tenderloin is your best bet. For this particular recipe I went with venison steaks that I had thinly sliced.

Preparing the meat for cooking

Venison will have a silver skin that should be removed before cooking. Removing the silver skin will aid in preventing that gamey taste in the meat. Below is a photo of the connective tissue and silverskin around the meat that I removed before slicing.

Venison Steak on a cutting board with a knife pointing out the silverskin area

Because the meat should cook quickly, I always slice the steak into very thin slices. I have noticed that if your slices are too thick, the meat will be tougher because you will tend to cook it longer.

Thinly sliced venison steak in a white bowl on a scale weighing a little over a pound

Tip: I use a very sharp knife when slicing the steak. If you have difficulty slicing thawed meat, you can slice the steak while it is still slightly frozen.

Preparing garden fresh broccoli for your Venison Stir Fry recipe

The broccoli I used was cut from my garden. Because it came out of my garden, when I prepped the broccoli for the stir fry, I soaked it in cold salted water first.

I did this to draw out any green worms that may be residing within the florets! This was a trick I learned years ago from my mom. By the way, I was impressed there were no worms to be found!

Broccoli on a cutting board that has been cleaned and cut for the stir fry

I decided to add a little bit of spicy to my Venison Stir Fry recipe and decided to add some jalapeno pepper slices. The jalapeno in this recipe came straight from my garden! I am super impressed that they are growing so plentiful. On the other hand, I had to buy my red pepper as they have turned out to be duds for us.

Quickly cooking the meat for tenderness

To cook the venison stir fry you will need to have a wok on medium high heat. You want the oil to be hot enough for the steak pieces to sizzle as soon as they hit the oil.

Because you want the steak to brown, you will want to cook it in batches. By tossing all of the meat into the hot oil you will likely steam it instead as it will drop the temperature down and cook the meat slower. Which, in turn, will also make the meat sweat and release juices that won’t allow it to brown up well.

Once the venison steak slices are in the hot oil, use a flat heat wooden spoon to separate the slices and get each piece on the hot oiled surace. Then, let the steak sizzle and brown a few minutes before stirring.

After the meat is cooked, it should be removed from the wok and set aside while you cook the aromatics, broccoli and red pepper for the recipe.

Adding the broccoli, jalapeno, and aromatics

I add the jalapeno and red pepper with the aromatics (the onion, jalapeno, onion and fresh ginger). Because broccoli cooks fairly quick and I like there to be a toothsome bite to it, I add it a couple of minutes after the aromatic mixture has been sauteing.