Crispy Mongolian Style Venison

Crispy Mongolian style venison is my go-to when I want something both satisfying and just a little bit special. Each bite delivers that addictive crunch and sweet spicy coating perfect for family dinner or impressing wild game skeptics. Venison backstrap works wonders, but any tender cut does the trick.

My friends who claim not to like wild game always end up asking for seconds. The sauce makes everyone happy and you would never guess how easy it comes together.

Ingredients

• Venison: thinly sliced choose a tender cut like backstrap for best results
• Cornstarch: helps create an ultra crispy coating be sure it is fresh and lump free
• Peanut oil: for frying pick an oil with a high smoke point and neutral flavor
• Soy sauce: opt for a good quality for depth of savoriness
• Garlic: both smashed and crushed fresh garlic gives bold aroma choose firm cloves with tight skin
• Cracked black pepper: adds gentle heat use freshly cracked for best flavor
• Ginger: grated fresh gives a zingy backbone choose plump non shriveled root
• Rice vinegar: brightens the sauce with gentle tang avoid harsh kinds meant for pickling
• Water: balances saltiness and helps the sauce come together
• Hoisin sauce: imparts dark sweetness a little goes a long way
• Brown sugar: delivers that signature sticky sweetness choose dark brown for extra depth
• Cornstarch slurry: thickens the sauce making it glossy
• Chili flakes: optional for heat use more or less to your liking
• Green onions: sliced add garden freshness and a pop of color look for vibrant tops

Instructions

Prep the Venison:

Slice your venison into thin strips. If using backstrap butterfly first for even thickness then cut into strips.

Marinate the Meat:

Whisk together the soy sauce smashed garlic and cracked pepper in a glass bowl. Add venison strips and toss well. Marinate in the fridge two to three hours for maximum flavor and tenderness.

Coat with Cornstarch:

Remove meat from marinade and pat dry very well with paper towels. Set on a plate then dredge each piece all over with cornstarch until every bit is well coated. Shake off any excess.

Deep Fry the Venison:

Pour peanut oil into a heavy frying pan or cast iron skillet about two inches deep. Heat to between two seventy five and three hundred degrees. Gently add the dredged venison strips a few at a time and fry for two to three minutes until golden and crispy. Do not crowd pan. Drain cooked pieces on a rack or paper towels.

Make the Sauce:

Heat two tablespoons oil in a small saucepan over high heat. Scrape in the grated ginger and crushed garlic. Stir constantly for fifteen seconds until fragrant but not browned.

Simmer the Flavors:

Pour in half cup soy sauce water rice vinegar and hoisin sauce. Bring just to a boil then lower heat to medium low. Sprinkle in brown sugar whisk to dissolve. Add chili flakes as desired for a spicy kick.

Thicken the Sauce:

Stir in the cornstarch mixed with water and whisk for about one minute. As soon as sauce thickens remove from heat. Let sit for five minutes further thickening as it cools.

Finish with Green Onions:

Add sliced green onions to the hot sauce just before serving. Let them soften for one minute in residual heat.

Toss and Serve:

Return crispy venison strips to the pan with sauce or combine gently in a large bowl until evenly coated. Serve immediately over hot rice.

My absolute favorite part is that first bite when the crunch hits and the sticky sauce clings to the meat. Once at a weekend cabin dinner my dad declared this his new gold standard for wild game and now it is a family tradition whenever we fill the freezer.

Storage Tips

Any leftovers store well in an airtight container in the fridge up to two days. Reheat in a hot skillet rather than the microwave to restore crispness. If the sauce thickens too much just splash in a spoonful of water while reheating.

Ingredient Substitutions

If you cannot find venison beef sirloin or pork tenderloin work with the same method. For a gluten free option use tamari instead of regular soy sauce and verify your hoisin is wheat free. Avocado oil can substitute for peanut oil with a similar result.

Serving Suggestions

This dish shines served over plain white rice but brown rice or even cauliflower rice work well for lighter fare. Add steamed broccoli or sautéed snap peas for a full meal. For a party appetizer serve the strips skewered with extra sauce on the side.

Cultural and Historical Context

Mongolian style sauces have become famous across Asian American restaurants though they take some liberties with traditional Mongolian foodways. The sticky sweet garlic soy glaze and crisp fried technique are reminiscent of crowd pleasing takeout favorites. Wild game hunters and home cooks have discovered this method suits venison beautifully bringing a little restaurant magic home.

Seasonal Adaptations

Venison backstrap is best enjoyed in autumn and winter when meat is at its freshest. In early spring try adding fresh pea shoots along with the green onions. For colder months add a spoonful of chili crisp to the sauce for comforting heat.

Success Stories

The first time I made this at deer camp it vanished in minutes with everyone demanding the recipe. Parents love how kids gobble it up not realizing they are eating venison. Even my neighbor who swore off wild game came back for thirds.

Freezer Meal Conversion

Leftover cooked venison can be frozen on a sheet pan until solid then transferred to a zip bag. Defrost in the fridge overnight and toss hot in the pan with fresh made sauce for a fast weeknight dinner.

This Mongolian style venison is so satisfying you will want to make it again and again. Try with different sides for a new twist each time.

Common Recipe Questions

→ What cut of venison is best for this dish?

Backstrap is ideal for its tenderness, but other lean cuts work well if sliced thinly.

→ Can I substitute another meat?

Beef or pork can be used as alternatives, though cooking times may need minor adjustments.

→ Is cornstarch necessary for the coating?

Cornstarch creates a light, crispy texture, but potato starch or rice flour are suitable substitutes.

→ How do I achieve the perfect crispy exterior?

Fry the venison quickly in oil heated to 275-300°F and avoid overcrowding the pan for best results.

→ Can the sauce be made ahead of time?

Yes, prepare the sauce in advance and reheat gently before tossing with the fried venison.

→ What’s the best way to serve this dish?

Serve hot over steamed rice and garnish with fresh green onions for added flavor and texture.