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Big Game · Mule Deer

Ginger-Seared Mule Deer & Crisp Cabbage

Garden & Game kitchen collection · Serves 4 · 25 min prep · About 20 min cooking

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

Tender strips cook quickly with peppers and ginger, served over crisp-tender cabbage.

Compatible species and required cuts

Use these cuts: backstrap, tenderloin.

Mule Deer: Use only the specified cut and weighed, trimmed yield. Inspect wild harvests for shot, bone fragments and damaged tissue before cooking.

Ingredients

1 1/2 lb mule deer loin, sliced across grain 1/4 inch thick 2 bell peppers, in strips 1 onion, sliced 4 cups shredded cabbage 2 garlic cloves, minced 1 tbsp grated ginger 2 tbsp soy sauce 1 tbsp rice vinegar 1 tsp cornstarch 2 tbsp neutral oil 1/4 cup water

Method

Mix soy sauce, vinegar, cornstarch and water. Keep separate from raw meat. Heat 1 tbsp oil in a large skillet over medium-high heat; stir-fry cabbage 3–4 minutes until just tender. Transfer to a serving platter. Add remaining oil and cook peppers and onion 5 minutes. Add garlic and ginger for 30 seconds, then remove vegetables. Sear meat in two batches for 2–3 minutes each. Return peppers and onions, pour in sauce and simmer while stirring until sauce thickens and several thick meat strips reach 160°F. Spoon over cabbage. Use tender loin only; do not substitute tough round or shoulder. Allergens: Soy, wheat in ordinary soy sauce. Check labels on packaged ingredients.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.