Friday, March 29, 2013

Venison Stir-Fry with Couscous

40th week of pregnancy.  We've moved into our first home.  All important things are set up- especially Colton's room, the veggie garden and the kitchen.  Cooking has been less, snacking has increased, but I've decided to emerge to take a quick breath before diving deep into the oceans of motherhood.

Oh, there will be cooking.  There will be eating.  There will even be photography.  But, as I'm sure you will understand, it will revolve around our new little boy and not around the blog.  I hope to return soon, but no time-lines or promises.  But yes, I will miss you.  When I reappear after it's said and done, there will be new pics, new baby, new camera (oh yeah!), new kitchen and new inspiration.  So hang in there and try out some of my older recipes.  I'll be reminding you of them through my Facebook page (go now and become a fan!)

Okay, so about meat.  Not just any meat- we're talking venison, also known as deer.  And this wasn't just any venison, this was Regan venison.  The Regans are a beloved family to us, as we first met their darling twin girls (Jessy and Jenny) while serving in youth ministry years ago.  Now they are all grown up doing grown up things and acting all adult like.  But every now and then we get to hang out and be silly together like old times.

These girls are INTENSE.  Don't let their smiles fool you.  The hunt, fish, combat nature, deal with blood, load guns... oh, and wear pig-tails while doing it.  Sorry guys, they are both taken, but seriously these women know their meat!

Regan girls (Jessy and Jenny- green and yellow) with friends Denise, Jackie and I hiking last summer... 4 weeks prego, ah the early days...

Mom, Carol, gave me a little treasure from the freezer and knew I had to blog it...  Wanted to find a recipe that would enhance the cut, not hide it.  This was just the trick.

Venison Stir-Fry with Couscous (adapted from Taste of Home)

1/4 cup corn starch
2 tsp sugar
6 tbls soy sauce
1/4 cup white wine vinegar
1/2 tsp black pepper
Approx. 1 pound venison steak cut into strips
2 medium peppers, julienned
3 tbls oil (I used olive oil infused with red chile) otherwise add a pinch of red pepper flakes
2 cups cooked couscous, according to box instructions

We were given a ham roast.  It worked perfectly for this recipe.

Next, combine the marinade: cornstarch, sugar, soy sauce, vinegar and black pepper.  Pour HALF of marinade over meat strips and toss into a bag.  Allow to marinate for 1-2 hours.  Save other HALF in a container and place in fridge for later.

Couscous is VERY quick to make.  I made mine ahead at this point so it would be warm and fluffy when the meat was done.

In a large skillet, or wok, pour in your oil (and chile flakes if desired).  Stir fry the meat and peppers just a few minutes over medium high heat.  You want your venison medium rare.  Tough, over cooked game is just a sin.

With two minutes to spare, add your reserved marinade.  Let it reduce over the meat and peppers for just a few minutes, stirring often.

Serve meat and peppers over couscous.  I added a little parsley to finish it.  A delightfully fast and flavorful meal.

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