G.R.U.B.

Hello everyone!  Fishstick here.  I have recently taken up cooking and have decided to share some of the fabulous recipes that I come across.  I am currently trying a different ethnicity every week.  This week's ethnic food was Chinese which called for a spicy "beef" sauce.  I will tell you right now, I hardly EVER use BEEF in my recipes.  Why should I, when venison is leaner, tastes just as good if not better, and is readily available in my freezer thanks to my fabulous fiance!  So here is my recipe tweeked to my perfection.  I call it, "Fishstick's Lo Mein".  Enjoy!

Ingredients:

1 1/2 lb ground Venison

1 1/2 cups chopped onions

2 teaspoons minced garlic

1 1/2 teaspoons minced fresh ginger

1/2-1 1/2 teaspoon dry crushed red pepper (we used the full amount and thought the spice was just right)

2 tablespoons sesame oil

4 tablespoons cornstarch

1 1/2 cup beef broth

1/2 cup hoisin sauce

2 tablespoons soy sauce

16 ounces vermicelli , cooked

1/2 cup sliced green onion

Directions:

1.  Brown ground Venison in a large skillet, stirring until it crumbles; drain and keep warm.

2.  Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients until tender.

3.  Combine cornstarch and beef broth, whisking until smooth.

4.  Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.

5.  Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.

6.  Stir in ground Venison and simmer for about five minutes.

7.  Toss with hot cooked pasta, and sprinkle with sliced green onions.

Enjoy your meal!!