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Broccoli Venison Over Rice

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Broccoli Venison Over Rice   

1 pound of venison

½ cup of bacon bits

1 to 2 pounds of broccoli

2 tablespoons cooking oil

2 tablespoons soy sauce

1 teaspoon brown sugar

½ teaspoon red pepper flakes

1 tablespoon ginger

1 packet of beef gravy mix

1 cup water

Fry 4 or 5 strips of bacon.  Cool a bit, then cut up into bits and set aside.

Cut the venison and broccoli into bite sized pieces.  Combine the ginger, soy sauce, and brown sugar.  Mix the marinade into the venison (most of it will be absorbed).

Heat the oil in a large skillet or stock pot.  Stir fry the venison until it just turns brown, and remove it from the pan.  Add the broccoli to the pan and stir fry it until is lightly cooked.  It may need a bit more oil.

Add the venison and bacon bits back to the broccoli and cover, leaving over low heat.

Mix the packet of gravy mix with one cup water, and add to the venison and broccoli.  Raise the heat to medium high and stir the mixture until the gravy thickens.

Serve the broccoli venison over a bed of fluffy, white rice.  Season with extra soy sauce if desired.

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