Venison Heart Stir Fry

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings



  • 1 tablespoon rice wine vinegar
  • 2 teaspoons honey
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon corn starch

Stir Fry

  • 1 venison heart trimmed and cut into ¼ inch strips
  • 3 tablespoons vegetable oil
  • 1 small onion peeled, halved and sliced to ¼ inch sliced
  • 1 red bell pepper sliced
  • 1 head broccoli cut into florets
  • 3 garlic cloves slivered
  • 1-2 tablespoons soy sauce
  • 1-2 teaspoons sesame oil


  1. In a medium sized bowl whisk together the marinade ingredients until well blended. Add the venison tossing to coat. Cover and let stand for 1 to 2 hours.
  2. Heat about 2 tablespoons of oil in a wok or a large, sauté pan over medium-high heat. Add half the venison to the hot oil and sauté for 30 seconds on each side. Remove from pan and set aside leaving juices in the pan.
  3. Add another tablespoon of oil to the pan and heat until nearly smoking. Add the onions and cook for 1 minute, tossing lightly. Add the bell pepper, broccoli, and garlic and sauté for another minute.
  4. Add the venison with any accumulated juices back into the pan and sauté for another 1 -2 minutes.
  5. Add soy sauce and sesame oil to taste and toss to coat.
  6. Remove from heat and serve immediately.