Sunday, November 27, 2011

Sweet and Sour Tenderloin

  Tonight was our first night to be treated to Dan's fresh venison.  He cooked up a delicious Chinese style stir-fry.  It would be great served over rice.  Feel free to substitute pork, chicken or beef for your own dinner.  If you are allergic or soy sensitive there's no need to be deprived of good Chinese food. The pineapple and hot sauce made a delightful sweet and sour sauce.  Using frozen vegetables makes this meal a snap.  I think he prepared it in less time than it would have to go pick up an order of take-out!  It was so good I asked him to share his recipe.

Sweet and Sour Venison Stir Fry

Dan's Venison Stir Fry

 Brown 1/2 pound tenderloin in olive oil. Add 6 ounces Drew's Kalamata Olive dressing.  Add half a can of chopped pineapple with juice plus one tablespoon of Frank's Red Hot sauce. Simmer for 5 minutes.  Add a bag of frozen broccoli, carrots, and water chestnuts. Cook about 10 minutes for the vegetables to thaw. 


  1. I was tired out from the busy holiday weekend socializing so Dan whipped up this tasty meal before I had to resort to calling for pizza. This was definitely a healthier option!