Venison Chop Suey
Venison Chop Suey features tender venison cooked with vegetables and flavorful sauce, perfect for those seeking a hearty, savory dish with Asian-inspired notes. Complements rice or noodles well.
Ingredients
Instructions
- Cook venison in butter without browning. Add onion, celery, molasses, and soy sauce. Cook for 5 minutes.
- Drain the bean sprouts, reserving the juice.
- Mix cornstarch with bean juice to create a slurry.
- Gradually add the slurry to the cooked meat mixture, stirring constantly until thickened.
- Add the bean sprouts to the mixture and heat through.
- Serve hot over rice or noodles.
Tips & Substitutions
For a richer flavor, consider marinating the venison in soy sauce and molasses for a few hours before cooking. If you don’t have venison, beef or chicken can be used as substitutes. To enhance the dish, add colorful bell peppers or snap peas for additional texture and nutrients. Keep the heat moderate to avoid overcooking the venison while maintaining its tenderness.
Serving Suggestions
Serve the Venison Chop Suey hot over a bed of rice or alongside Spaetzle Dumplings for a hearty meal. Garnish with green onions or sesame seeds for added flavor. Pair it with a side of steamed vegetables or a light salad to balance the richness of the dish. This recipe also complements a Chinese Almond Cookie for a sweet finish.
Storage & Reheating
Leftover Venison Chop Suey can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat, adding a splash of water or broth to maintain moisture. Stir occasionally until heated through. It can also be microwaved in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Chop Suey contains roughly 744 calories, with 16g protein, 133g carbohydrates, and 18g fat. It is an excellent source of protein (32% of the Daily Value), iron (31% of the Daily Value), and potassium (24% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen venison for this recipe?
Yes, frozen venison can be used, but make sure to thaw it completely in the refrigerator before cooking. This will help ensure even cooking and prevent the meat from becoming tough. It's best to plan ahead and allow sufficient time for thawing.
What can I substitute for bean sprouts?
If bean sprouts are unavailable, you can use sliced water chestnuts or snow peas as a crunchy alternative. Both options provide a similar texture and can enhance the dish's flavor profile. Alternatively, any canned vegetable you prefer can work well in this recipe.
Is this recipe gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce or tamari in place of regular soy sauce. Additionally, ensure that any additional sauces or condiments used are gluten-free as well. This way, you can enjoy a delicious dish without gluten concerns.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).