Episode 15 Recipe: Axis Deer - Orange Venison

Ingredients:
2 pounds of venison
Salt water, for soaking
1/4 cup soy sauce
5 Tbsp cornstarch
2 orange peels, 1/4 inch strips (julienned)
2 Tbsp molasses
3 Tbsp rice vinegar
1.5 tsp sesame oil
Vegetable oil (enough for frying and coating pan)
1 jalapeño, seeded and diced
2 Tbsp ginger, peeled and grated
3 garlic cloves, minced
0.5 tsp red pepper flake
3 scallions, thinly sliced

Directions:
- Soak venison in well-salted water overnight.
- Cut venison into thin strips, following the grain where possible.
- Toss with 1/8 c. of the soy sauce. Add cornstarch and thoroughly mix.
- Place venison in a single layer on a baking sheet and set it to the side while completing the rest of the prep.
- Combine orange juice, molasses, 2 Tbsp of rice vinegar, sesame oil, and remaining soy sauce
- Heat oil in a large pot or deep fryer to 375°F
- Add venison to oil in small batches to prevent sticking, until lightly browned 1-2 minutes.
- Transfer to a paper towel lined plate to remove excess oil. Continue with the remainder of venison.
- Heat enough oil to coat a skillet over medium heat.
- Once hot, add orange peel and jalapeño. Cook 1-2 minutes, until aromatic.
- Add ginger, garlic, and red pepper flake and cook until garlic browns slightly.
- Add soy mixture to skillet and thoroughly combine. Cook to thicken ~1 minute.
- Pour over venison, garnish with scallions and serve.