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Sweet Pepper Elk Stir Fry   (download pdf)
 
Prep: 15 min. + marinating
Cook: 10 min.

Ingredients
¼ cup cornstarch
2  teaspoons sugar
6 tablespoons soy sauce
¼ cup white wine vinegar
½ teaspoon pepper
1 elk  tenderloin ( about 1 lbs cut into 2- inch strips )( works also with deer )
1 medium green pepper
1 medium sweet red pepper
3 tablespoons vegetable oil


Hot cooked rice

In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and pepper; stir until smooth. Pour half into a large resealable plastic bag; add elk venison. Seal bag and turn to coat; refrigerate for 1-2 hrs. Cover and refrigerate remaining marinade.

Drain and discard marinade. In a large skillet. Stir fry venison and peppers in oil for 4-6 minutes
or until meat is no longer pink and peppers are crisp- tenders. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Makes 2 servings.

 
 
 
  
  
  
   
 
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