Sweet Pepper Venison Stir-Fry

 

Ingredients

1/4 c. cornstarch

2 t. sugar

6 T. soy sauce

1/4 c. white wine vinegar

1/2 t. black pepper

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

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

3 T. canola oil

Directions:

• In a small bowl, combine the cornstarch, sugar, soy sauce, vinegar and black 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.
  
• 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 pan.  Bring to a boil.  Cook and stir 1-2 minutes or until thickened.  Serve with rice.