Alright, we're going to make Mongolian venison. We're using a top round from a whitetail doe. This
is just half of that roast. We're gonna slice it thinly, we're going to serve it over rice,
we're going to serve it with some broccoli, which we're going to steam on the oven. Stay tuned. Now,
what we're going to do is we're just going to slice it thinly.
You're looking for about an eighth of an inch to quarter of an inch thick,
really almost like you were making jerky. Then we're going to go ahead
and dredge this in some cornstarch. It's going to help it get crispy.
Alright, so we're going to get our broccoli started. We're simply just going to cut off
a majority of the stock. We're going to set this in our pan on the stove
with our steamer tray in there. Alright, so we've got our venison chopped up. We're going to
go add a quarter cup of cornstarch to this Ziploc bag. We're going to
drop pieces in a couple at a time, in order to make sure they're well-coated.
Alright, so now we're just going to take it out, put it on our cutting board,
let it rest for a little bit. Alright, so, as you can see here, our olive oil--this
is regular olive oil, not extra virgin--it's got a nice smoke to it. So we're going to go
ahead and drop these in. We're on medium heat. We're just going for a quick sear on these.
A minute or two on each side.
The cornstarch on this will also help thicken up the sauce, which we're getting ready to make here
in just a second. That's what you're looking for right there: just a little bit of crisp,
but it's nearly cooked through. Now we're going to put the second batch in.
Alright, so we're finishing up our last batch of meat. What we're going to do is we're going
to take the broccoli out, we're going to dice it up real quick and put it into this pan. Alright,
so the broccoli is close to being done. What we're going to do is we're going to
take it off the heat, we're going to dump it out onto our cutting board,
we're going to put it right back into the pan with all those nice brown bits and things of that
nature. It'll help deglaze the pan, as well as add some flavor to the broccoli. We'll salt and pepper
it at that time and we'll make our sauce, combine it all together let it rest, give it a shot.
Alright, so we're going to add just a little bit of butter in here also,
to add some richness to the broccoli.
Alright, so we're going to go ahead and scratch these brown bits off the bottom. Like I said, the broccoli and the moisture is going to help deglaze
the pan and it's also going to add flavor to this broccoli. Alright, we're also going to
add a healthy pinch of salt and pepper. So, the sauce, for about one pound of venison, is going to
be about a cup of soy sauce. We're going to go about a half cup of water. We're going to add two
teaspoons of ginger powder. We're going to add one cup of sugar and about three to six garlic cloves
to taste. That's our half cup of water. Alright, so we're going to add about four cloves of garlic.
Alright, so our water is boiling for the rice. We're simply just going to put that in there,
turn off the heat. Leave this set. In about five minutes we're going to ahead and fluff it with
a fork. Alright, we're adding one cup of brown sugar. Alright, we're adding two tablespoons of
ginger powder. Alright, so we're just going to take a whisk and we're going to whisk up
this sauce. A reminder: that the cornstarch from the venison is going to help thicken this sauce.
We're going to add it to the broccoli. We're going to bring it to a boil, and then we're going to
reduce it to a simmer until it thickens. Alright, we're going to go ahead and add our sauce.
Alright, so once this comes to a boil, we're going to go ahead and add our meat. Alright, so
our sauce is now boiling. We're going to go ahead and add in all of our meat. Alright, we're going to
go ahead and stir the meat into the sauce, let it return to a boil, and then we will reduce the heat.
So she's been simmering.
Now it's time to assemble.
I'm going to go ahead and add some rice,
and add in our meat and broccoli, add in a little extra sauce,
top it with a little bit of sesame seeds,
and that's it Mongolian venison right there.