Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Minced garlic, 1 1/2t minced -red pepper.
-fresh ginger root and 1/4t

Heat wok or large skillet until hot; add a little vegetable or peanut
oil, Saute 5 seconds. Add 1 1/2 c chopped onion. Stirfry until
onion is transparent. Crumble in 1 lb. ground venison; stirfry until
the meat is light brown. In a small bowl combine 1/2 c chicken
broth, 1/3c hoisin sauce, 1/4 c soy sauce and 1/4c sherry or beef
broth. Stir into meat mixture. Cover. Reduce heat and simmer 10
minutes, stirring once or twice. Meanwhile, dissolve 2 T cornstarch
in 1/4c chicken broth. Slowly stir into meat mixture. Cook and stir
until sauce is thick.

In a separate bowl combine 16 oz linguine cooked and drained and 2T
toasted sesame oil. Pour the sauce over the top; toss gently to
combine. Serve topped with 1/2 c diagonally sliced green onions.
Yields 4-6 servings.

The original recipe (calling for ground beef) was published in the
charter issue of Country Woman. Carolyn Cline

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