[mv_schema_meta name="Melt ghee in skillet"]In a large skillet over medium-high heat, melt 1 tablespoon of the ghee. [mv_img id="2883"]

[mv_schema_meta name="cook venison"]Add the venison and cook for 5 minutes, stirring occasionally, until cooked through. Remove the venison from the skillet and set aside. [mv_img id="2884"]

[mv_schema_meta name="cook vegetables"]Return the skillet to the heat and heat the remaining tablespoon of ghee. Add the red bell pepper, onion, and garlic. Saute for 5 minutes, or until the vegetables are softened. [mv_img id="2885"]

[mv_schema_meta name="combine meat and vegetables"]Return the venison to the skillet. Stir in the coconut aminos, fish sauce, honey (or monkfruit), salt, and pepper. Bring to a boil. Reduce the heat to maintain a simmer and cook for 2 minutes. [mv_img id="2886"]

[mv_schema_meta name="add thai basil"]Remove from the heat and stir in the fresh basil leaves before serving. [mv_img id="2887"]