Venison In A Wok

• 2 lb. venison round steak
• 1 c. cooking oil
• 1/4 c. soy sauce
• 1/4 tsp. ginger
• pinch of cayenne pepper
• 1 green pepper, thin strips
• 6 large mushrooms, chunked
• 1 large onion, chunked
• 1 stalk celery, chopped
• 2 Tbsp. oil
• 1/2 c. chicken bouillon
• 1/4 tsp. dry mustard
• 1/4 tsp. ginger

1. Slice meat to 1/16-inch strips; cut against grain.
2. Marinate the meat in a bowl with oil, soy sauce, ginger and cayenne pepper mixture.
3. Refrigerate 3 hours.
4. Just before cooking, slice and chop vegetables.
5. Heat 2 tablespoons of oil in a wok (375u0b0 for electric wok).
6. Place meat in hot oil and stir-fry for 3 minutes. Push the meat up to the sides and add onions.
7. Stir-fry 2 minutes. Push up the side and add mushrooms.
8. Stir-fry 2 minutes. Stir-fry celery for 2 minutes.
9. Push to side and stir-fry green peppers for 1 minute.

venison round steak, cooking oil, soy sauce, ginger, cayenne pepper, green pepper, mushrooms, onion, celery, oil, chicken bouillon, dry mustard, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247274 (may not work)