Sweet Pepper Venison

Sweet Pepper Venison


1/4 cup cornstarch
2 teaspoons sugar

6 tablespoons soy sauce

1/4 cup white wine vinegar

1/2 teaspoon pepper

1 venison tenderloin (about 1 pound), cut into 2-inch strips

1 medium green pepper, julienne

1 medium sweet red pepper, julienne
3 tablespoons canola oil
Hot cooked rice

TOTAL TIME: Prep: 15 min. + marinating Cook: 10 min.

1.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 venison. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. In a large skillet or wok, stir-fry venison and peppers in oil for 4-6 minutes or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 2 servings.