Wednesday, February 22, 2012

Cuban Venison Stir-Fry

1 medium mango - peeled & cubed
1/2 + cup pineapple juice
3 TBSP brown sugar
3 TBSP lime juice
2 TBSP catsup
2 TBSP red wine vinegar
1/2 tsp salt
1/2 tsp cumin
1/3 cup orange juice
dash curry

2 TBSP olive oil
3/4-1 lb venison (top round or tender steak) - cut into 1 inch cubes
1/2 red onion - chopped
1 red or green bell pepper - coarsely chopped
2 cloves garlic - minced
3 cups cooked white rice
*1/3 cup raisins (optional)
*1/2 cup chopped dry roasted peanuts (optional)

In a blender or food processor, blend mango until smooth. In a saucepan, combine mango and remaining sauce ingredients. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10-15 minutes, or until slightly thickened, stirring frequently. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add bell pepper, onion and garlic - cook 2 minutes. Add venison and cook until no longer pink. Stir in rice, mango sauce, *raisins and *peanuts. Serve immediately!

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