MSU Extension White-Tailed Deer Management

Venison Chop Suey

October 1, 2017

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

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Ingredients

• 1 pound venison (cubed)
• Vegetable oil
• margarine or non-stick cooking spray
• 1 cup onion
• chopped
• 2 cups celery
• chopped
• 2 Tbsp. molasses
• 2 Tbsp. soy sauce
• 1 can bean sprouts
• 2 Tbsp. cornstarch
• Rice or chow mein noodles

Instructions

Cook venison in a little oil, margarine or non-stick cooking spray; do not brown. Add onion, celery, molasses and soy sauce. Cook 5 minutes. Drain bean sprouts. Reserve liquid. Mix cornstarch and reserved liquid. Add slowly to meat mixture. Cook until thickened. Add bean sprouts. Heat thoroughly to a minimum of 165 degrees F. Serve over cooked rice or chow mein noodles, if desired.