I was an unusual kid. Unlike many teenage girls, I disliked babysitting and did it only a few times. Each gig left me with a new story of how unsettling children could be, so it’s surprising I chose to become a parent myself.
Once I babysat for a couple who had an infant and planned a long evening out — dinner and a movie in a rural area that required a fair drive. Their home was decorated with numerous mounted deer, elk, and moose heads. With an overactive imagination, I soon became convinced those heads were watching me. I called my mom, who didn’t dismiss my fears; instead she sent my aunt to check on me. My aunt draped dishcloths over the antlers so the animal eyes were hidden and I relaxed — until I forgot to remove the cloths before the parents returned. They didn’t say anything, but they didn’t hire me again. I don’t blame them and secretly felt relieved. At the time I promised myself I would never eat venison, hang a deer head on the wall, or marry a hunter.
Life has a way of changing your convictions. Over time I discovered how delicious venison is and eventually became a little obsessed with it.
Two years ago my husband took up hunting at my encouragement. He was ambivalent — attracted to the idea of inexpensive meat but reluctant about field dressing the animal. I, on the other hand, was enthusiastic. To be honest, I might have sounded a bit like Lady Macbeth: I wanted venison and I wanted plenty of it. Friends and neighbors who hunted were generous and shared meat, and one exceptionally kind friend even gave us two whole deer last year. Still, I wanted a freezer stocked with venison.
All year I talked up the romance of hunting season. I made practical gifts — felted wool boot inserts to keep his feet warm, a knitted scarf — and painted mental pictures of venison Salisbury steak with creamy mashed potatoes and gravy. By the time season opened, he was ready, and I was hungry.
On the first day he told me at dusk that he’d seen a young four-point buck but passed it up, hoping for a larger one. I pressed him to be bolder, reminding him that even a smaller buck is good meat. Not my proudest moment, perhaps, but I meant well.
On the penultimate day of the season he went out one last time. I had errands and drove to the big grocery store with our Amish friends, Ada and Anna, who rely on an English driver for that trip. While we were in the store, I received a short, cryptic text from my husband: “8 pointer.” When I asked whether he’d seen one or shot one, he replied with a photo of a large, relaxed buck — lifeless and superb.
I showed the picture to my friends and couldn’t help but bounce and cheer while they applauded. I felt, briefly, like handing out cigars in celebration.
Then he called, excited and surprisingly sanguine about the field dressing: “The gutting wasn’t as bad as I thought — thanks, YouTube.” Hearing him sound so pleased and intrigued by hunting was music to my meat-loving ears.
Unlike the guilt and superstition of the Macbeth analogy, there was none of that. There was eagerness instead. We worked together to butcher the deer, and rather than being repulsed I found myself in the kitchen ready to cook. The only fragrance I wanted to linger on my hands was garlic, ginger, and soy as I seared the venison.
I did have to eat a little crow. The buck turned out to be a trophy — much bigger than I expected. In less than a year I’ll likely follow through on a vow I once swore I never would: proudly displaying a mounted deer head. Such is the circle of life.
Sticky Garlic Ginger Venison (or Beef) Stir Fry
Rebecca Lindamood
Ingredients
- 1 pound venison or lean top round beef steak
- 3-4 tablespoons lard or canola oil
- 2- inch knob of fresh ginger root grated finely
- 5 garlic cloves peeled and minced
- 1/4 cup plus 1 tablespoon raw sugar or brown sugar, if needed
- 1/4 cup soy sauce plus more if needed
Optional for garnish: sliced green onions
- Serve with hot rice and your favorite greens, such as spicy Asian-style broccoli.
Instructions
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Slice the venison or beef diagonally against the grain into strips about 1″ x 4″ and roughly 1/8″ thick. Set aside.
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Heat a large, heavy-bottomed skillet over high heat and add the lard or canola oil until it shimmers. Add the grated ginger and minced garlic and stir constantly until fragrant, about 15–30 seconds. Add the meat and stir-fry until it is halfway cooked. Sprinkle the raw sugar over the meat, then drizzle in the soy sauce. Stir to coat, then let it cook undisturbed until the liquid reduces and thickens. Begin stirring again until a sticky, caramelized crust forms on the meat. Remove from heat and serve immediately, garnished with sliced green onions if desired.
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition tool.
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