• 1 lb. venison cutlets
• 1/2cup chopped, fresh basil
• 1/4cup soy sauce
• 1 tsp. minced garlic
• 2 tbs. crushed red pepper pods
• 2 tsp. sugar
• 2 tsp. vinegar
• 2 tbs. peanut oil
• 2 cups water
• 1 cup beef broth
• 2 tbs. soy sauce (additional)
• 2 cups cooked Ramen noodles with 1/4 cup reserved cooking water

Trim all fat and sinew from the venison and slice against the grain into 1/4-inch strips.

(Placing the meat in the freezer for a few minutes before slicing may help.)

Combine the basil, soy sauce, minced garlic, red pepper, sugar and venison into a large sealable bag. Seal and shake well.

Add venison strips to the bag, seal and shake again. Let marinade in the frig' for about 4 hours. Turn the bag occasionally to make sure the meat is well coated.

Remove the meat from the bag and let stand on paper towel. Add a small amount of oil to a wok or large skillet. Heat at medium/high for about 3 minutes.

Add the meat and stir to cook evenly. Use several small batches rather than over-loading the skillet.
Remove while the meat is still pink in the center.

Toss in noodles and liquid and stir. Serve immediately.

Kate Fiduccia
Outdoor Celebrities Cookbook