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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Korean Venison Tips Recipe

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This recipe for Korean Venison Tips is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2lbs venison stew meat (I diced
several steaks while par tially
frozen)
1/2 cup vegetable broth
1/2 cup low sodium soy sauce
1/8 cup packed brown sugar
4 garlic cloves- finely minced
1tsp garlic powder
1tsp onion powder
1/4 tsp black pepper
2tbsp cornstarch
3tbsp cold water
Prepped rice for serving
Prepped broccoli for ser ving (I
boil mine)
Directions:
Directions:
Place the stew meat in the slow cooker. In a medium boil, whisk together the broth, soy sauce,
brown sugar, garlic, garlic powder, onion powder, and pepper. Pour the sauce over the meat
in the slow cooker and stir to coat the meat in
the sauce mixture. Cook on high for 4 hours or
on low for 8
With about 30 minutes left of cooking time,
whisk together the cornstarch and water. Add
the mixture into the slow cooker and stir to
combine well. Cook additional 30 minutes on
high- the sauce will thicken as it cooks
Serve over rice and broccoli
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
4-8 hours
Personal Notes:
Personal Notes:
Cals per serving: 434
7g F
18g C
50g P

 

 

 

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