Italian venison stir fry

[ilyena_sylph]

1 lb. venison top round (or in my case, 1 large venison steak)
2 med. garlic cloves, crushed
1 Tbsp. olive oil
2 medium zucchini
12 cherry tomatoes, halved
1/4 cup Italian salad dressing (I used an Italian vinaigrette)
4 Tbsp. Parmesan cheese, grated

also, enough spaghetti for however many people you're serving.

Cut venison crosswise (and if possible, crossgrain) into 1" strips. Cut each strip in half crosswise. Thinly slice zucchini. Cook garlic in a large skillet for 1 minute over medium-high heat. Add 1/2 of the venison strips and stir fry only 1 to 1 1/ 2 minutes. Do not overcook. Season with salt and pepper. Remove venison, cook the other half of the venison, remove and keep warm. Add zucchini and stir fry 2 to 3 minutes or until tender-crisp. Return venison to skillet. Add tomato halves and dressing; heat through. Serve over hot pasta. Sprinkle with Parmesan cheese.