Venison and Rice Stick Stir-Fry

• 8 ounces venison steak
• 1/4 cup gin
• 1/4 cup canola oil
• 3 star anise
• 1 teaspoon juniper berries
• 2 unpeeled cloves garlic, lightly crushed
• 1/2 teaspoon dried thyme
• 1 small onion, quartered (with peel)
• 4 ounces rice stick noodles (available in Asian markets)
• 2 teaspoons garlic-infused oil
• 1 1/2 cups finely shredded Napa cabbage
• 1 cup bean sprouts
• 1 cup finely shredded Chinese mustard greens or bok choy leaves
• 1 to 2 tablespoons soy sauce

1. Slice venison into strips about 2 inches long, 1 inch wide and 1/4 inch thick.
2. Place in either a bowl or sealable plastic bag, and add gin, canola oil, star anise, juniper berries, garlic cloves, thyme and onion.
3. Mix well, and cover or seal.
4. Marinate at room temperature for about 2 hours, or refrigerate up to 24 hours.
5. Shortly before cooking, place rice noodles in a heatproof bowl, and cover with boiling water.
6. Allow to stand and soften for about 5 minutes, then drain well and set aside.
7. Heat a wok or large skillet over high heat for 1 to 2 minutes.
8. Remove meat from the marinade, reserving 3 tablespoons of liquid.
9. Add meat to hot pan.
10. Stir rapidly to sear, 1 to 2 minutes.
11. Add garlic-infused oil to pan, then Napa cabbage, bean sprouts and Chinese greens.
12. Fry just until vegetables are wilted, about 1 minute.
13. Mix reserved marinade with 1 tablespoon water, and add to pan.
14. Stir in the drained rice noodles.
15. Stir-fry just until everything is well heated, another 30 seconds to 1 minute, adding up to 1/4 cup more water if pan becomes dry.
16. Season with 1 tablespoon soy sauce, or to taste.
17. Transfer quickly to two plates, and serve immediately.

steak, gin, canola oil, anise, juniper berries, garlic, thyme, onion, rice, garlic, cabbage, bean sprouts, choy, soy sauce

Taken from cooking.nytimes.com/recipes/8255 (may not work)