Kung Pao Venison

Sarah MickeyAll Recipes, favorite quick recipes, Venison Recipes


In our Venison Test Kitchen, Test Kitchen Manager Jade created this recipe to experiment stir-frying cubed Venison Denver Leg. For this recipe, she cut the Top Sirloin into cubes. Easy and quick to cook, this dish was impressively delicious (and quickly devoured by the Marx Foods staff!).

“Venison is great for stir fry. I definitely recommend using the top sirloin here. Removing the silverskin left me with two lobes of meat that would be tricky to use whole. It’s perfect for cutting into cubes for stir fry or stew!”Jade
Servings: 4

When the wok is hot, this recipe comes together in mere minutes. Take time while the venison is marinating to measure out and prep all of the ingredients and set up your mise en place to make the cooking process quick and nearly effortless.

  • For the Marinade:
  • 1lb Venison Denver Leg, cut into ½-inch cubes
  • 2 tbsp Soy Sauce
  • 1 tbsp Shaoxing Wine
  • 1 tbsp Water
  • 2 tsp Cornstarch
  • For the Szechuan Peppercorn-Infused Oil:
  • 2 tbsp Peanut Oil
  • 1 tbsp Whole Red Szechuan Peppercorns
  • For the Stir Fry:
  • 3 Scallions, cut into ½-inch lengths
  • 2 cloves Garlic, sliced
  • ½ tsp grated Fresh Ginger
  • 10-12 whole Dried Chiles, seeds & stems removed (we used de arbol chiles)
  • ½ cup Roasted Peanuts
  • For the Sauce:
  • 1 tsp Cornstarch
  • ½ tsp Sugar
  • 1 tsp Soy Sauce
  • 1 tsp Oyster Sauce
  • 2 tsp Rice Vinegar
  • 1 tbsp Water



Combine the venison cubes, soy sauce, Shaoxing wine, water and cornstarch in a mixing bowl and stir to coat.

Marinate for 15-30 minutes while you prep the rest of the ingredients.

Mix together the sauce ingredients in a small bowl. Set aside.

Add peanut oil to a wok or large cast iron skillet and heat over medium-low heat.

Fry the peppercorns in the oil until darkened and the oil is fragrant, about 4-5 minutes.

“I’m toasting the Szechuan peppercorns in the oil. I personally don’t like having whole peppercorns in my finished dish. They’re unpleasant to bite into. When you do this, you still get the mala without having to keep them in and risk biting into them.”

– Jade


Strain the peppercorns from the oil (reserve the oil). Set the peppercorns aside to garnish the finished dish, or discard if desired.

Reserve 1 tbsp of oil for later use. There should be about 1 tbsp of oil remaining in the wok.

Increase the heat to medium-high.

When the oil is hot and shimmering, add the venison and cook undisturbed for 30-45 seconds until seared on one side.

Stir the venison and cook for an additional 30 seconds. Remove from the wok and transfer to a plate or bowl.

Carefully wipe out the wok, then add the reserved 1 tbsp of oil, scallions, ginger, garlic, chiles and peanuts to the wok. Cook for 2-3 minutes until fragrant.

Add the sauce and venison back to the wok. Stir to combine and cook until the venison is medium-rare and the sauce thickens, about 1-2 minutes.

Transfer to a plate and serve with white rice.