Favorite Pairings & Recipes: Venison Stir Fry

Occasionally we find a pairing that simply makes the wine and food a treasured “Hand in Glove” experience. When we find these rare pairings we will post a companion page that provides the food recipe so everyone can experience these exceptional wine and food pairings.

Wine pairing: Mollydooker The Boxer Shiraz 2016


    Sauce: (make and set aside)
    4 table spoons Soy sauce
    2 table spoons dry sherry
    2 table spoons oyster sauce
    1 tea spoon chili sauce
    2 tea spoons Sesame oil

    Heat over high in a wok until shimmering:
    1 tablespoon vegetable oil

    Add venison and stir fry until it’s just pink (about 2 minutes)
    1/2 pound ground venison (in lumps)
    Remove meat from wok.

    Vegetables: Heat in wok over high until about to smoke;
    1 tablespoon vegetable oil

    Add and cook until soft: (about 1 minute)
    1 green pepper thinly sliced
    1/2 medium onion thinly sliced pole to pole

    1 large carrot cut into 1 1/2″ sticks (4 minutes)
    1/4 pound cauliflower florets (2 minutes)
    1/4 pound broccoli florets (1 minute)

    Combine: meat, vegetables and sauce to wok.

    Add and cook until thick (less than a minute)
    2 teaspoons cornstarch in 1 tablespoon of water

    Serve with rice and garnish with:
    1/4 cup Chinese noodles

Comments: We have venison stir fry frequently paired with Syrah, Zinfandel or Cabernet and it’s always good; however with this VERY POWERFUL Mollydooker Shiraz it became one of those special pairings. All the salt taste in the sauce disappeared and the strong taste of the venison blended perfectly with the robust wine flavors. We also take special care to keep the venison in large lumps and not overcook it.

Recipe source: A combination of several recipes