Name: Ground Venison Chopped Asian Salad
Prep time: 15 min
Cook time: 13 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 Tbsp olive oil; 1 lb ground venison; 3 Tbsp soy sauce (or coconut aminos for soy/gluten free); 1 Tbsp hoisin sauce; 1 Tbsp rice wine vinegar or white wine vinegar; 1 tsp Chinese five-spice powder; 1/2 tsp garlic powder; 1/2 tsp ground ginger; 6 cups lettuce; 1 cup chopped red cabbage; 2 large carrots, shreddwed; 8 oz mandarin orange slices; 1/2 cup slivered almonds; 2 Tbsp olive oil; 2 Tbsp rice wine vinegar or white wine vinegar; 1 Tbsp soy sauce (or coconut aminos for soy/gluten free); 1 tsp sriracha; 1 tsp hoisin sauce; 1/2 tsp minced garlic; 1/4 tsp ground ginger

Fresh, crunchy, and packed with flavor! This Ground Venison Chopped Asian Salad is tossed with crisp veggies, savory ground venison, and a tangy dressing for a healthy, protein-packed meal that comes together in under 30 minutes.

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If you know me, you know I love a well-balanced meal. Give me all the juicy & tender venison, fresh veggies, and if you so happen to throw in some pasta, I wouldn’t be mad about it! Summer and fall are two of my favorite seasons because I love cooking with fresh vegetables. Nothing sounds better than a grilled venison backstrap, some burgers, or venison foil packs with a fresh salad, veggies, and a cute summer drink to sip on. Pro tip: leftover backstrap makes the most amazing sandwiches!

I originally shared this Asian Chop Salad in my cookbook, Venison Every Day (pg 91), but I recently retested it and was reminded just how delicious it is, and had to share it with you here on the blog. Ground Venison is always one of the first to disappear from our freezer (and for good reason), but when I am lucky enough to have some during the spring/summer months, you better believe I will be making this salad. This salad is anything but boring. It is packed with mega flavor and the best crunch from the shredded carrots, cabbage, and slivered almonds.

INGREDIENTS AND KITCHEN TOOLS

Olive oil
Ground venison
Soy sauce or Coconut Aminos (for gluten free)
Hoisin sauce
Rice wine vinegar or white wine vinegar
Chinese five-spice powder
Garlic powder
Ground ginger (you can also use fresh ginger for this recipe)
Lettuce
Chopped red cabbage
Carrots
Mandarin oranges
Slivered almonds

For the Dressing:

Olive oil
Rice wine vinegar or white wine vinegar
Soy sauce or Coconut Aminos (for gluten free)
Sriracha
Hoisin sauce
Garlic
Ground ginger

Kitchen Tools:

STEP BY STEP

Step 1: Heat the oil in a large skillet over medium-high heat. Add the venison and cook, stirring occasionally, until the venison is browned, about 8 minutes.

Step 2: Add the sau sauce, hoisin sauce, vinegar, five-spice powder, garlic powder, and ginger to the pan and mix well. Allow everything to cook together for 5 minutes to let the flavors get nice and toasty. Remove from heat and set aside.

Step 3: While your meat is cooking, chop and shred your veggies for the salad and add to a bowl. Top with cabbage, carrots, oranges, and almonds.
Step 4: When you are ready to serve, add ground venison over the top.

Step 5: For the dressing, add all of the ingredients to a glass jar with a lid and shake well. Pour over salad and serve.

Cooking Tip

If you are making this for just 2 people, I would recommend dividing the veggies between 2 large bowls. If you are serving a crowd as a side, you can add everything to one large bowl.

STORING YOUR LEFTOVERS

If you have leftovers, you can store in an airtight container for up to 2 days. Any longer and the lettuce will wilt.

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