Pork and Vegetable Stir-Fry (or cougar or pronghorn)
This is a savory way to cook up your wild game and garden vegetables. Your family won't even notice that they're eating a healthy meal.
Servings: 4
Equipment
- 1 Large castiron skillet or wok
Ingredients
- 1 pound ground pork (or cougar or pronghorn)
- 2 tbsp avocado oil
- 1/2 pound Brussels Sprouts (approximately 20 ea)
- 1 each orange bell pepper
- 1 each zucchini
- 1/2 cup chopped walnuts
- 1/2 cup fresh blueberries
- 1 each lemon
- 4 tbsp soy sauce (or coconut aminos)
- 2 tbsp Worcestershire
- 2 tsp crushed red pepper flakes
- salt and pepper to taste
Instructions
- In a cast-iron skillet or wok, add the avocado oil and heat it on medium. Add the ground pork to the skillet. Cook until the meat is golden brown in color.
- While the meat is browning, prepare your vegetables; Shred the Brussels sprouts in a food processor, using a thin slicing blade. Cut the bell pepper and remove the seeds, then slice it into approximate 1/4-inch strips. Slice the zucchini lengthwise, then chop them into 1/4-inch chunks.
- When the meat has browned, add the vegetables and walnuts to the pan, followed by the lemon juice, soy sauce, Worcestershire, and crushed red pepper. Add salt and pepper to taste, and stir the mixture and cook until the vegetables are soft.
- When the mixture is cooked through, stir in the blueberries and serve immediately.
Notes
***Note, as with any recipe, adjust it to make it your own.
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@MiaAnstine @MAC_Outdoors