2 lbs. Venison Steak (cut into 1/4-1/2 inch strips)
5 Tbls. Vegetable Oil
5 tsp. cornstarch
5 tsp. salt
5 tsp. sugar
5 tsp. soy sauce
3 tsp. white pepper
2 lbs. broccoli, chopped into 1 inch pieces
1/2 cup chicken broth
2 Tbls. cornstarch
3 Tbls. vegetable oil
1 tsp. ginger root (finely Chopped)
1 tsp. fresh garlic (finely chopped)
1 can sliced mushrooms

Marinate venison strips in 5 T. oil, 5 tsp. cornstarch, salt, sugar, soy sauce, and white pepper. Refrigerate for 20 minutes. Longer is better.
Place broccoli in boiling water for 1 minute. Rinse under cold water.
Heat wok till 1-2 drops of water bubble on the surface. Add 3 T. oil, and rotate the wok spreading the oil over the surface. Add the marinated venison, ginger root, and garlic to the wok. Stir-fry until venison is browned, about 5 minutes. Remove venison from wok. Add 2 T. oil, rotate wok again to coat sides. Add mushrooms and broccoli to wok, stir-fry for 1 minute. Add chicken broth and heat until boiling. Stir in the venison. Add 2 T. cornstarch or amount needed to thicken. Once the chicken broth has thickened into a gravy, serve over rice.