RECIPES
10
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Asian Style Venison with Broccoli
1 c. beef broth
1 small onion, chopped
½ c. soy sauce
½ t. white pepper
½ c. brown sugar
3 lb. venison roast, cut into cubes
1 T. garlic, minced
2 T. cornstarch
1 T. sesame oil
1 head broccoli, florets quartered
1 T. rice wine vinegar
2 T. sesame seeds, toasted
1-2 inches fresh ginger, minced
3 green onions, chopped
2 t. Sriracha (or more to taste)
1. In the slow cooker pot, whisk together the broth, soy sauce, brown sugar,
garlic, sesame oil, vinegar, ginger, Sriracha, onion and white pepper.
2. Add venison and stir to coat fully.
3. Cover and cook on LOW 6-7 hours, or on HIGH for 3-4 hours.
4. In a small bowl, mix the cornstarch with ¼ c. water. Stir into the slow
cooker, mixing well.
5. Add the broccoli to the slow cooker on top of the meat and sauce. (If you
are planning to serve this over rice or noodles, now is a great time to start
it on the stovetop).
6. Cover and cook on HIGH for 30 minutes, or until the broccoli is bright
green and tender.
7. Serve right away, topped with the sesame seeds and green onions
– and more Sriracha to taste.
Serves 4-6
