In a large skillet over medium-high heat, melt 1 tablespoon of the ghee.
Add the venison and cook for 5 minutes, stirring occasionally, until cooked through. Remove the venison from the skillet and set aside.
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.
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.
Remove from the heat and stir in the fresh basil leaves before serving.
Video
Notes
Ingredient Substitutions and Tips
Substitute sirloin beef steak strips for the venison tenderloin
Substitute ground beef or ground venison for the steak