Sweet & Sour Venison

Dairy-Free, Peanut-Free, Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Gluten-Free


Main Course

Prep Time:

15 Minutes

Cook Time:

25 Minutes






Kristina Koslosky


Sweet & Sour Venison consists of crispy breaded venison, red peppers, and onions coated in a sweet, spicy, and tangy sauce.


    1-2 lb. venison steak or chops
    1-2 eggs
    1 cup cornstarch + 1 tbsp.
    1 tsp. salt
    Vegetable or canola oil for frying
    1 red pepper, diced
    1 white onion, diced
    5 garlic cloves minced
    1/3 cup sweet chili sauce
    1/3 cup hoisin sauce
    1 tsp. red pepper flakes
    2 tbsp. apple cider vinegar
    1/4 cup water
    1 tsp. sugar


1. Dice the venison into 1 inch cubes. Beat the egg, add 1 tbsp. cornstarch, and 1 tsp. salt. Add venison, mix, and refrigerate for 1 hour.
2. Meanwhile, dice the pepper and onion. Set aside.
3. In a small saucepan, combine sweet chili sauce, hoisin sauce, red pepper flakes, vinegar, water, and sugar.
4. Coat the venison cubes in cornstarch. In a large pan, pour oil so that is about 1/4 inch. Add venison cubes but do not crowd the pan. Cook for 2 minutes, flip, coat for another 2 minutes. Remove and place on plate lined with paper towel. Repeat with rest of venison.
5. Once the venison is done, dispose of remaining oil. Add another 1 tbsp. of olive, red peppers, and onion, Saute until vegetables soften. Add minced garlic and sauté for another minute. Add the sauce to the pan and bring to boil. Reduce heat, add venison, and toss to coat.
6. Serve with rice and top with green onion,
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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