1 to 2 pounds venison roast
1 to 2 pounds venison roastsliced
3 tablespoons peanut oil
1-2 cups cattail stalk bases cut into bite-sized pieces
1 large red onion halved and sliced
2 cups thinly sliced cabbage
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 clove garlic minced
Slicing the venison while it is still partially frozen makes getting thin, even strips easy.
In a large pan or wok, heat the oil over high heat until it shimmers. Add the venison, and stir constantly for 1 to 2 minutes until browned.
Add the cattail stalks and red onions and cabbage. Stir fry, moving constantly, for 4 to 6 minutes or until the onion and cattail are soft. Add the soy, hoisin and garlic. Stir well to combine.
Serve over rice for a complete meal.