Sesame Venison with Rice Noodles



for the marinade:

1/2 C soy sauce

1/4 C Worcestershire sauce

juice of 1 lime

for the stir fry:

2 T olive oil

8 ounces of venison, thinly sliced

1 head of broccoli, chopped

8 ounces of spring peas, chopped

1 8 ounce package of mushrooms, chopped

for the sauce:

3 T soy sauce

1 t oyster sauce

1 T brown sugar

1 t mirin

2 T cornstarch mixed with 2 T water 

to serve:

1 8 ounce package of rice noodles

1 T sesame oil

1 T sesame seeds


Slice the venison and place in a large plastic bag

Mix the ingredients for the marinate together and pour over the venison

Let sit for an hour up to 4 hours

Make rice noodles according to directions on the package 

Heat olive oil in a skillet or wok over medium high heat

Drain venison and add to the pan, stir frying until cooked through, a few minutes

Remove the venison

Add a little more olive oil if needed and stir fry the vegetables for a few minutes until they begin to soften a bit

Stir together the ingredients for the sauce

Return venison to the pan and pour the sauce over it

Let it cook for a few more minutes until sauce starts to thicken a little

Add noodles to pan and sprinkle with sesame seeds 

Serve with soy sauce and extra sesame seeds