I simmered the sharptails I shot a few years ago—whole, with a tarragon white wine sauce. The birds were good, but the method I chose for cooking them was a little too delicate for their rich, red meat. This time around I chose to go with a heartier flavor and make a stir fry. The last time I ate sharptails, they were a little tough, so I figured the velveting process would help make the breast a little more tender. Velveting is a technique little-known by Westerners that’s used to tenderize meats in Chinese cooking. It involves marinating meats with cornstarch and Chinese cooking wine, then flash frying the meat. (Some techniques also incorporate egg yolk.) It works really well, and also helps the sauce stick to the meat. This recipe is very easy and delicious, and would work well with duck, goose, or even tougher cuts of venison.