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Recipe: Crispy Asian Style Venison


  • 2 lbs venison steak

  • 2 bottles of Panda Express Orange Sauce

  • ¼ tsp ginger powder

  • 1 tsp salt

  • 1 tbsp garlic

  • 4 cups flour

  • 2 cups breadcrumbs

  • 1 bottle of peanut oil

  • 6 eggs

  • 2 cups of milk

  • ½ cup soy sauce

  • ½ bottle of orange marmalade

Defrost 2 lbs of venison steak overnight in the refrigerator, add one bottle of Panda Express brand orange sauce to the meat and let it marinate overnight.

After defrosting, trim the meat and cut into 1”x1” chunks. Heat about 1 inch of oil in a frying pan to 400 degrees. Mix eggs and milk in a bowl, mix breadcrumbs and flour in a separate bowl.

When the oil is hot, start by dipping the chunks of steak into the egg and milk mixture, coat the egg soaked steak in flour and breadcrumbs, transfer immediately to hot oil and cook for roughly 1-2 minutes per side.

After the steak is fully cooked, transfer to a pan lined with paper towels to remove excess oil.

Mix the remaining bottle of Orange Sauce, ½ cup soy sauce, ¼ teaspoon ginger powder, 1 teaspoon garlic powder, and ½ bottle of orange marmalade in a sauce pan. Heat to a simmer, when the sauce starts to boil and thicken, remove from heat.

Allow sauce to cool and pour over fried steak, enjoy!

Follow Abigail Stark on Instagram at @abigailstark08.

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