Venison Lo Mein

Lo mein is a beloved Chinese noodle dish known for its satisfying texture and savory flavor. It’s typically made with soft, wheat-flour noodles that are tossed — not fried — with a variety of vegetables, proteins and a glossy, soy-based sauce.

The noodles are the star of this recipe, soaking up the flavors of garlic, sesame oil and other aromatics. Common additions include bok choy, carrots, bell peppers, mushrooms, chicken, beef, shrimp, or tofu, so using venison adds protein that is not normally found in restaurants.

Unlike chow mein, which often features crispy noodles, lo mein stays tender and chewy. Its versatility makes it easy to customize at home or enjoy from a takeout menu. Comforting, flavorful and endlessly adaptable, lo mein remains a favorite across cultures and kitchens.

INGREDIENTS:

• 1 lb. venison backstrap
• Cajun seasoning
• 1 tsp. garlic powder
• 1 tsp. soy sauce
• 1 tsp. sesame oil
• 1 12 oz. packet frozen stir fry vegetables – cooked according to package
• 1 10 oz. packet Udon noodles – cooked according to package
• Sesame seeds for garnish

INGREDIENTS FOR SAUCE:

• ¾ cup ketchup
• 3 tbsp. hoisin sauce
• 3 tbsp. oyster sauce
• 1 tbsp. brown sugar
• 2 tbsp. soy sauce (I prefer the reduced sodium)
• 1 tsp. sesame oil
• 2 tbsp. sugar

PREPARATION: Serves 4

1. Cut the venison backstrap into bite size strips and season with your favorite Cajun seasoning, 1 tsp. garlic powder, and 1 tsp. soy sauce.
2. Add 1 tsp. sesame oil to wok and preheat on medium heat.
3. Sear venison on all sides and remove.
4. Combine all ingredients for sauce in a separate bowl.
5. Add cooked vegetables to wok.
6. Add seared venison backstrap to wok.
7. Add sauce to wok.
8. Add cooked noodles to wok.
9. Stir to combine.
10. Garnish with sesame seeds.

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