Stir-Fried Venison And Mushrooms

• 1 c. rice
• 1 lb. venison steaks
• 2 Tbsp. soy sauce
• 2 Tbsp. sweet red wine
• 2 tsp. cornstarch
• 1/4 tsp. ginger
• 1/4 tsp. garlic powder
• 1/2 tsp. salt
• 1 lb. medium fresh mushrooms
• 1 large onion
• 2 c. frozen peas, thawed

1. About 30 minutes before serving, prepare rice as directed; keep warm.
2. Cut venison into 1/2 inch cubes.
3. In medium size bowl mix venison, soy sauce, wine, cornstarch, ginger, salt and garlic powder; set aside.
4. Thinly slice mushrooms and onion.
5. Cook mushrooms and onion in 12-inch skillet over medium to high heat, stirring quickly and frequently until mushrooms are tender.
6. Remove mixture to a bowl.
7. In same skillet over high heat cook venison mixture in 3 more tablespoons butter.
8. Stir quickly until tender. Return mushroom mixture to skillet; add peas and heat through. Serve with rice.
9. Makes 4 servings.

rice, venison steaks, soy sauce, sweet red wine, cornstarch, ginger, garlic powder, salt, mushrooms, onion, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=984583 (may not work)