1 ½ pounds venison round
1 ½ pounds venison roundcut into small bite-sized strips seasoned with salt pepper and 1 teaspoon ground cumin
2 cups grape tomatoes halved
1 large red onion sliced
2 cloves garlic minced
4 tablespoons soy sauce divided
1 tablespoon aji amarillo paste
1 serrano pepper sliced into thin rings
1 teaspoon white vinegar
1 pound shoestring French fries cooked
4 tablespoons grapeseed or peanut oil divided
Start by slicing the venison into thin strips. Season with salt, pepper and ground cumin. Heat two tablespoons of oil in a cast-iron skillet or pan over high heat.
Brown half the venison, being careful not to overcrowd the pan and not to move the venison around too much. You’re looking for a nice caramelized brown on all surfaces of the meat. Turn the venison once to evenly brown both sides.
Once the first batch of venison has browned, move it to a bowl and repeat with remaining venison. Move it to the bowl holding the first batch. Pour over two tablespoons of soy sauce and toss to evenly coat the meat.
To the hot skillet, add the remaining two tablespoons of oil. Stir-fry the sliced red onion for three to five minutes or until is begins to soften and become translucent. Add the halved grape tomatoes, the peppers, the aji amarillo paste, white vinegar and remaining soy sauce.
Stir fry for two to three minutes or until the tomatoes and pepper rings begin to soften. Return the venison to the pan and add the cooked French fries, tossing to blend well.