Garlic Ginger Venison

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Garlic ginger venison is one of those recipes I just love to make! Crispy but juicy venison steak strips tossed in a sticky garlic ginger sauce are just out of this world delicious!

Garlic ginger venison on a bed of white rice with sesame seeds and green onions on top.

If you ever find yourself craving Chinese takeout but want a more wholesome, from-scratch meal, this is the recipe for you!

It’s almost as easy as getting takeout, and I think it’s even more delicious.

This recipe is loosely inspired by my honey garlic chicken. My family loves the flavors and sticky sauce in that recipe, but I wanted to alter it to be more suitable for venison.

It’s become a new addition to our rotation while we eat through our venison! garlic ginger venison has all of my favorite Asian flavors, and the meat is cooked to perfection.

Served with fluffy white rice, this simple but wow-worthy meal is a hit every time.

Table of Contents

Why You’ll Love This Recipe

Easy meal: This is a great “fast food” dish for nights you don’t have the time or energy to cook. It comes together so quickly and can be paired with simple white rice to make a complete meal!
Loaded with flavor: The sauce on this venison is so good! It’s perfectly balanced with sweet, spicy, and savory flavors, and the venison adds a satisfying meaty flavor. This garlic ginger venison is better than a restaurant!
Family favorite: This simple, comforting meal is always a hit with my family. It’s quickly becoming one of our favorites; even my kiddos ask for seconds!

Ingredients

For the Venison

Venison steaks: I used venison sirloin steak (I’ve been cooking a lot of venison sirloin recently!), but see the ‘tips’ section for other alternatives.
Cornstarch and flour: These give the venison a nice outer crust that turns golden brown and crisp as it cooks, then later helps the sauce thicken.
Salt and pepper: We’re keeping the seasoning simple — the sauce will bring plenty of flavor!
Water: Helps thin the mixture so everything coats the venison.
Egg: Helps the cornstarch and flour adhere to the venison and create a golden crust.
Oil: For cooking the venison. I used avocado oil, but you can use your favorite cooking oil.

For the Sauce

Sesame oil: Sesame oil adds a distinct flavor and depth to the sauce.
Garlic and ginger: Two essential aromatics for Asian dishes! I strongly recommend fresh garlic and ginger rather than jarred or dried.
Soy sauce and teriyaki sauce: These create a sweet, salty, and umami sauce for the venison. You can make your own teriyaki sauce if you don’t have any on hand.
Sugar: Makes for a sticky and well-balanced sauce to coat the venison.
Water: Most of the water will simmer off, but this helps dissolve the sugar and bring the other ingredients together.
Rice vinegar: Adds a bit of tanginess and acidity.
Red pepper flakes: Give the sauce a little heat! You can skip these if you don’t want any spice.
Optional garnishes: I like to add sesame seeds and green onions to a lot of my Asian-inspired dishes, like venison fried rice, for an extra pop of flavor and texture.

For Serving

Rice: I recommend long-grain white rice. I have a great recipe for Dutch oven rice that turns out beautifully every time!

How to Make Garlic Ginger Venison

Venison steak strips in a bowl of flour and egg mixture.

Step 1. Whisk together the cornstarch, flour, salt, pepper, water, and egg in a large bowl until smooth. Add the venison strips and toss until they’re fully coated.

Cooking garlic ginger venison in a cast iron skillet.

Step 2. Heat a 12-inch skillet over medium-high heat and add enough vegetable oil to coat the bottom of the pan, about ¼ inch deep. Once the oil is hot, add the venison in batches, spreading it out so the pieces don’t stick together. Cook for a few minutes per side, turning as needed, until the venison is golden, crisp, and cooked through. Transfer to a paper towel-lined plate and repeat with the remaining venison.

Cooking garlic and ginger in a cast iron skillet.

Step 3. Pour off any excess oil, leaving just a thin coating in the skillet. Reduce the heat slightly, then add the sesame oil, garlic, and ginger. Cook briefly, stirring constantly, just until fragrant.

Adding liquids to the cast iron skillet with the ginger and garlic and scraping with a spatula.

Step 4. Add the soy sauce, brown sugar, water, teriyaki sauce, rice vinegar, and red pepper flakes directly to the skillet. Stir and let the sauce simmer for a minute or two until the sugar dissolves and the sauce starts to thicken slightly. (It won’t thicken too much, so really just let it simmer for a minute).

Cooked venison in a cast iron skillet with the sauce.

Step 5. Add the cooked venison back to the skillet and toss to coat. Let it cook just long enough for the sauce to cling to the meat, then remove from heat.

Garlic ginger venison on a bed of rice with sesame seeds and green onions.

Step 6. Serve immediately over rice and finish with sesame seeds and green onions.

Tips + Notes

The sauce won’t fully thicken until the venison is added. The cornstarch in the batter is what thickens it.
To mince ginger, peel it and slice it into thin rounds. Place the slices on a cutting board, cover with plastic wrap, and give them a few good whacks with a spoon.
I used venison sirloin steak; however, you can use any venison steak, or strips of tenderloin or backstrap.
Venison steaks should be cooked to a minimum of 145°F, according to the UMN.

Scooping garlic ginger venison with a wooden spoon.

Recipe FAQs

Can I use a different meat?

Sure! This recipe would be delicious with chicken, beef, or another wild game like moose or elk. Remember, you’ll need to adjust the cook time and internal temperature depending on the type of meat you use.

Can I add veggies?

Absolutely. If you want to make more of a garlic ginger venison stir fry, you can add some sauteed veggies to the mixture. If you want it with plenty of sauce, consider doubling the sauce recipe so there’s enough to coat the vegetables. This recipe would taste great with peppers, broccoli, onions, zucchini, or mixed stir fry veggies. You might also like my Chinese beef and broccoli recipe!

What should I serve this venison with?

You can keep it simple with just a bed of white rice! It would also be delicious with a side of veggies, like roasted broccoli, stir-fried mixed veggies, or boiled asparagus. If you want to make a complementary appetizer, I would suggest lamb potstickers or pan-fried egg rolls.

Do you have to serve it with white rice?

Nope! You can serve this garlic ginger venison with quinoa, brown rice, wild rice, stir fry noodles, or anything else that appeals to you. You can even serve it with seasoned sauteed cabbage, following my recipe for egg roll bowls.

Stirring up venison steak that is tossed in a garlic ginger sauce.

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Why You’ll Love This Recipe