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Description
"Stirfried Venison with Cherry Tomatoes"
2 pounds venison steak, deboned, and cut into 1/4th to 1/2 inch thick stripps.
1/2 cup cornstarch
1 cup stock
1/2 cup rice wine
1 pound cherry tomatoes
1x1/2 inch finger ginger, chopped
1 large yellow onion, sliced
1/2 cup cooking oil
4 stalks green onion, chopped

1) Soak venison in stock and wine in a bowl for 3 hours. Remove venison and toss with cornstarch until evenly coated.
2) Heat oil in a wok over medium high heat. Once hot, stirfry venison for one minute. Remove meat from wok and reserve.
3) Pour stock and wine into wok, and reduce liquid to 1/2 cup. Stirfry onions, tomatoes, and ginger for 5 minutes. Add venison back into wok, and stirfry for 2 more minutes.

Description
"Stirfried Venison with Cherry Tomatoes"
2 pounds venison steak, deboned, and cut into 1/4th to 1/2 inch thick stripps.
1/2 cup cornstarch
1 cup stock
1/2 cup rice wine
1 pound cherry tomatoes
1x1/2 inch finger ginger, chopped
1 large yellow onion, sliced
1/2 cup cooking oil
4 stalks green onion, chopped

1) Soak venison in stock and wine in a bowl for 3 hours. Remove venison and toss with cornstarch until evenly coated.
2) Heat oil in a wok over medium high heat. Once hot, stirfry venison for one minute. Remove meat from wok and reserve.
3) Pour stock and wine into wok, and reduce liquid to 1/2 cup. Stirfry onions, tomatoes, and ginger for 5 minutes. Add venison back into wok, and stirfry for 2 more minutes.