1 lb. caribou, deer, elk or moose round steak, sliced across grain to 1/8 x 1 x 2 inches
1 T. oyster sauce
3 T. rice wine
3 T. soy sauce
1 T. rice wine or dry sherry
2 T. peanut oil
6 to 8 scallions, sliced, including some green stalk
Mix oyster sauce, 3 tablespoons rice wine, soy sauce, and 1 tablespoon rice wine or sherry. Add meat and let stand for at least 1 hour, stirring occasionally. Heat oil in wok. Drain meat and add to wok. Cook for 3 to 4 minutes or until meat is done. Add scallions and cook for another minute or so. Serve over hot rice.
Gary Shaw
Enumclaw, Washington
From—Completing the Hunt: Cooking Game with NAHC Members