From the Garden to the Table – Fresh Veggie Stir Fry

This fresh veggie stir fry is make with venison for a gamy taste that is great with the fresh vegetable.

I got a late start on my big veggie garden this year.  I made it as a lasagna garden but when it became ready to plant it, I just kept enlarging it and planting more and more. 

The earliest that anything was planted was June 21, and the latest was more carrots, beets, and lettuce last week.  But late is better than never as this delicious venison stir fry with veggies from my garden showed.

So, I knew it would be late in the summer before I got much. Each day I go out and look for SOMEthing to bring in to justify all my work. 

Normally I end up picking something too small “just because.” Today was nice though.  I got quite a little haul: Going to do a stir fry with some venison that has been in the freezer for a while.   We have friends who have a very large farm and they always share venison with us.  Hubby loves venison! Ingredients:

• 1 tbsp olive oil
• small bunch of baby carrots
• 1 cup of sugar snap peas
• 1 green pepper
• 3 petit pan squash
• 1 onion, diced
• diced radish leaves
• 1 cup of broccoli florets
• 3 cloves of garlic
• 1 pound of venison meat cut into cubes

Directions: All I did was pan sear the venison and then added all the veggies (plus a few more) as well as some onions and garlic in a bit of olive oil.

So fast and easy… the stir fry was ready in less than 20 minutes. And here they are cooking: Sugar snap peas are extra but most of the other veggies came from the garden.  It was one of the best stir fried I have ever had.  Just FULL of flavor! 

There is nothing quite like vegetables grown in your own garden. Share your comments of your favorite garden to table recipe below in the comments section. I’d love to hear from you.

Yield: 4

Venison Stir Fry with Garden Vegetables

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Fresh venison comes together with garden grown vegetables for this fresh veggie stir fry.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 tbsp olive oil
• 6 small carrots
• 1 cup of sugar snap peas
• 1 green pepper
• 3 petit pan squash
• 1 onion, diced
• diced radish leaves
• 1 cup of broccoli florets
• 3 cloves of garlic
• 1 pound of venison meat cut into cubes

Instructions

1. Sear the venison in a non stick pan.
2. Add the olive oil and gradually saute the onions and garlic. Gradually add in the other vegetables, with the thickest pieces first. End with the snow peas.
3. So fast and easy… the stir fry was ready in less than 20 minutes.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 309Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 90mgSodium: 130mgCarbohydrates: 22gFiber: 7gSugar: 10gProtein: 39g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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