Episode 15 – Axis Deer Orange Venison


  • 2 lbs. of venison
  • Salt water, for soaking
  • 1/4 cup soy sauce
  • 5 Tbsp cornstarch
  • 2 orange peels, 1/4 inch strips (julienned)
  • 2 Tbsp molasses
  • 3 Tbsp rice vinegar
  • 1.5 tsp sesame oil
  • Vegetable oil (enough for frying and coating pan)
  • 1 jalapeno, seeded and diced
  • 2 Tbsp ginger, peeled and grated
  • 3 garlic cloves, minced
  • 0.5 tsp red pepper flakes
  • 3 scallions, thinly sliced


  1. Soak venison in well-salted water overnight.
  2. Cut venison into thin strips, following the grain where possible.
  3. Toss with 1/8 cup of the soy sauce. Add cornstarch and thoroughly mix.
  4. Place venison in a single layer on a baking sheet and set it to the side while completing the rest of the prep.
  5. Combine orange juice, molasses, 2 Tbsp of rice vinegar, sesame oil, and remaining soy sauce.
  6. Heat oil in a large pot or deep fryer to 375.
  7. Add venison to oil in small batches to prevent sticking, until lightly browned 1-2 minutes.
  8. Transfer to a paper towel lined plate to remove excess oil. Continue with the remainder of venison.
  9. Heat enough oil to coat a skillet over medium heat.
  10. Once hot, add orange peel and jalapeño. Cook 1-2 minutes, until aromatic.
  11. Add ginger, garlic, and red pepper flakes and cook until garlic browns slightly.
  12. Add soy mixture to skillet and thoroughly combine. Cook to thicken – 1 minute.
  13. Pour over venison, garnish with scallions and serve.