Venison Stir-Fry

• 1 lb. venison
• 1 Tbsp. vegetable oil
• 1 tsp. cornstarch
• 1 tsp. salt
• 1 tsp. soy sauce (light or dark)
• dash of white pepper
• 2 Tbsp. oil
• 1 tsp. finely chopped garlic
• 1 lb. broccoli
• 1 medium onion
• mushrooms (canned or fresh)
• 2 Tbsp. oil
• 1 Tbsp. soy sauce
• 1 tsp. salt
• 1/2 c. chicken broth or water
• 1 Tbsp. cornstarch and 1 Tbsp. water, mixed

1. Cut beef into 2-inch strips.
2. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon soy sauce and dash of white pepper in a bowl.
3. Cover and refrigerate 20 minutes.
4. Cut broccoli into 1-inch pieces.
5. If using fresh broccoli, it needs to be blanched.
6. No need to blanch frozen broccoli.
7. Slice onion and mushrooms.
8. Mix 1 tablespoon cornstarch and the water

venison, vegetable oil, cornstarch, salt, soy sauce, white pepper, oil, garlic, broccoli, onion, mushrooms, oil, soy sauce, salt, chicken broth, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=812735 (may not work)