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 web posted October 8, 2007 Ingedients: 1/4 cup cornstarch 2 tsp. sugar 6 tbsp. soy sauce 1/4 cup white wine vinegar 1/2 tsp. pepper 1 venison tenderloin, cut into 2-inch strips, (about 1 lb.) 1 med. green pepper, julienned 1 med. sweet red pepper, julienned 3 tbsp. vegetable oil Hot cooked rice In a small bowl, combine corn starch, sugar, soy sauce, vinegar and black pepper. Stir until smooth. Pour half into a lrg. resealable plastic bag. Add venison. Seal bag and turn to coat. Refrigerate for 1 to 2 hours. Cover and refrigerate remaining marinade. Drain marinade from venison and discard. In a lrg. skillet or wok, stir-fry venison and peppers in oil for 5 to 6 mins. or until meat is no longer pink and peppers are crisp-tender. Stir reserved marinade well and add to pan. Bring to a boil, cook and stir for 1 to 3 mins. or until thickened. Serve over rice. Yields 2 servings. For all
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