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Stir fried Moose with asparagus & red peppers in black bean sauce.
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1 pound of moose (or any venison) cut into thin strips.
1 bunch fresh young asparagus
1 fresh sweet red pepper
1 bunch fresh green onions
2 TBS soy sauce
2 TBS black bean sauce w/garlic
3 TBS oil
2 TBS corn starch
1 cup beef broth
1/2 cup cold water
(optional) red pepper to taste

Marinate thinly sliced meat in soy sauce for about 1 hour. Cut asparagus
into 3" pieces. Cut pepper in half, core, and cut into thin strips. Cut
green onion in 1/2" pieces, including the tops. Add corn starch to cold
water in jar and shake.

Heat oil in wok. (put red pepper in oil now if desired)

When oil is hot add meat and stir fry till outside is sealed. Add
asparagas and red pepper. Cook till near prefered doneness. Add onions,
stir a few seconds, add black bean sauce, add broth (use canned not
bullion) and stir till heated. Shake corn starch and add to mix to
thicken. Make sure to keep stiring as corn starch thickens. Serve over
steamed rice &/or chow mein noodles.