Description
This Venison Egg Roll In A Bowl recipe is a healthy, fast and flavorful way to use up ground deer meat for a light dinner or meal prep idea.
Ingredients
- 1 lb ground venison
- 1 Tbsp duck fat, avocado oil, deer/beef tallow or high heat tolerant cooking oil
- 1 onion, finely diced
- 1 red or orange bell pepper, julienned
- 2 cups grated carrots
- 1/2 head of cabbage, sliced
- 3 cloves garlic, minced
- 1-inch fresh ginger, minced or grated
- 1 orange, juiced
- 1 lime, juiced
- 1 Tbsp rice wine vinegar
- 1/3–1/2 cup soy sauce or coconut aminos
- 1 tsp sesame oil
- Green onions, sesame seeds, sriracha, and coconut aminos or soy sauce mixed with honey for topping
Instructions
- Step 1: Heat a wok or large pan over medium-high heat and add your cooking oil/fat. Brown the venison for about 8 minutes until cooked, remove from the pan, and set it aside on a plate.
- Step 2: If needed, add a bit more cooking oil/fat. Add the onion and pepper and cook for 3-5 minutes until the onion starts to soften and become translucent.
- Step 3: Add the cabbage and carrots, stirring frequently. Cook for 5-7 minutes until the cabbage starts to wilt and reduce.
- Step 4: Add the garlic and ginger and cook for 1-2 minutes before adding the cooked venison, orange juice, lime juice, rice wine vinegar, and soy sauce to the pan.
- Step 5: Stir and toss well to combine and cook for an additional 5 minutes until the cabbage is well cooked and the moisture is absorbed. Remove the pan from the heat and stir in the sesame oil.
- Step 6: Top a portion with green onions, sesame seeds, sriracha, and coconut aminos or soy sauce mixed with a bit of honey.
Notes
You can substitute ground beef, elk, moose, bear, antelope, or bison. This recipe keeps well in the fridge for 2-3 days in an airtight container. Rice wine vinegar and sesame oil are optional.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg