Crispy Mongolian Style Venison (Print-Friendly Format)
Thin venison strips, crispy fried and coated in a sweet-savory Mongolian sauce, garnished with green onions.
# Ingredients You’ll Need:
→ Venison and Marinade
01 -
900 g to 1 kg venison backstrap, sliced thinly
02 -
80 ml soy sauce
03 -
2 cloves garlic, smashed
04 -
1 teaspoon cracked black pepper
→ For Coating and Frying
05 -
65 g cornstarch
06 -
Peanut oil, for deep frying
→ Sauce
07 -
2 tablespoons oil
08 -
1 tablespoon fresh ginger, grated
09 -
4 cloves garlic, crushed
10 -
120 ml soy sauce
11 -
60 ml rice vinegar
12 -
120 ml water
13 -
0.5 teaspoon hoisin sauce
14 -
65 g brown sugar
15 -
1 teaspoon cornstarch mixed with 2 teaspoons water
16 -
Chili flakes, to taste
17 -
1 bunch green onions
# How to Make It:
01 -
Combine soy sauce, smashed garlic, and cracked black pepper in a glass bowl. Add thinly sliced venison, mix thoroughly, cover and marinate in the refrigerator for 2 to 3 hours.
02 -
Remove venison from marinade, pat dry with paper towels, then coat evenly in cornstarch. Shake off excess.
03 -
Heat peanut oil in a deep skillet or frying pan to a depth of 5 cm at 135–150°C. Fry venison strips in batches for 2 to 3 minutes until crisp. Drain on paper towels and let rest.
04 -
Heat 2 tablespoons oil in a small saucepan over high heat. Add grated ginger and crushed garlic, sauté for 10–15 seconds until aromatic.
05 -
Add soy sauce, water, rice vinegar, and hoisin sauce to the saucepan. Bring to a boil, then reduce to medium-low. Stir in brown sugar and cornstarch slurry, whisk for 1 minute until thickened. Remove from heat and let stand for 5 minutes.
06 -
Add sliced green onions to the hot sauce, allowing them to soften for 1 minute. Season with chili flakes to personal taste.
07 -
Toss crispy venison strips in the sauce until well coated. Serve hot over steamed rice.
# Extra Tips:
01 -
For optimal texture, ensure the venison is well dried before dredging in cornstarch and frying.
02 -
Marinating venison longer may enhance tenderness and flavor depth.