It’s late September which usually means a few things in the South. Hurricane season is at its peak, college football season is rolling, and deer season is fast approaching. Late September is a very busy time for those along the Gulf Coast, which reminds me to check my gear and make sure I’ve got all of the necessary cooking ingredients in the cabinet.
I’ve finally come down from my alligator hunting high and settled into pre-deer season mode. With cameras out and stands ready to go, it’s just a matter of time until I’m back in the woods hunting my favorite game. Speaking of favorites, I wanted to use this blog today to talk about one of my favorite ways to prepare my venison. A colleague from around 12 years ago put me onto this recipe and it changed my life.
For this particular dish I like to use small steak pieces that have been trimmed neatly. It doesn’t matter if they are medallions or strips. Usually meat that is cut from the backstrap or the hind quarter works best for this dish. After the meat is cut up and ready, the first step is to soak the meat in Dale’s Seasoning. I usually like to soak it for a couple of hours in the fridge but you can do it longer depending on how you want it to taste. If you do soak it longer it may turn out a little salty, so keep that in mind. Put the meat in the skillet, add worcestershire sauce, and cook on medium heat. Next, cut up bell peppers, onions, and mushrooms and add them once your meat has browned. Let all of this simmer until it has reached your desired temperature, then serve over white rice. This is a very easy stir fry to make, especially on days when you are late getting home from the office and need to throw together a quick meal for your family. It’s also something that my kids absolutely enjoy eating, so that’s a big bonus.
Now that you know this quick and easy recipe, the only thing that is left to do is get out in the woods and bring home the meat!