Ingredients
1/4 cup cornstarch2 teaspoons sugar6 tablespoons soy sauce1/4 cup white wine vinegar1/2 teaspoon pepper1 venison tenderloin (about 1 pound), cut into 2-inch strips1 medium green pepper, julienned1 medium sweet red pepper, julienned3 tablespoons canola oilHot cooked rice
Preparation
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.
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.
