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.
Venison egg roll in a bowl is becoming one of my go-to recipes in my monthly rotation. It’s such an unexpected way to use up ground deer or game meat and it’s totally transformative.
If you like recipe videos to learn new ideas, check this out:
While our family doesn’t subscribe to any one way of eating, this is a great option for those that are gluten-free (just use coconut aminos), dairy-free, low carb, keto or you can even make a few tweaks to make the recipe Whole30 compliant. The options are endless here.
What’s in venison egg roll in a bowl?
- Ground venison
- Duck fat, beef/venison tallow or avocado oil – aka high heat tolerant cooking fat
- Onion, diced
- Bell pepper, julienned
- Grated carrots
- Sliced cabbage
- Minced garlic
- Fresh, grated ginger
- Lime juice
- Orange juice
- Rice wine vinegar, optional
- Soy sauce or coconut aminos
- Sesame oil, optional
Substitutions/suggestions
You can absolutely use whatever type of red or game meat you have on hand for this recipe. I’d even recommend adding in some pork fat (maybe half venison half pork) if you have pork on hand and prefer an even milder flavor.
If you’re gluten-free be sure to use gluten-free soy sauce, tamari, or my favorite: coconut aminos. Coconut aminos are a bit sweeter and thicker than soy sauce. We adore it! This recipe has been tested with both soy and coconut aminos. Both work perfectly.
If you don’t have rice wine vinegar or sesame oil, just omit it. They just add extra flavor and won’t totally ruin your recipe if not added.
Does this have egg in it?
No, but you’re welcome to add it. I find that there’s so much cabbage that I don’t care for it in there. Egg rolls usually don’t have egg in the filling, the egg name comes from the egg wrappers.
What to eat with venison egg roll in a bowl?
We usually eat this as is! I like to add green onion, sesame seeds, sriracha, and a drizzle of coconut aminos before eating. However, you can serve this over rice or cauliflower rice if you’d like. This will also stretch the recipe giving you about 6+ servings out of the recipe.
Storage/meal prep tips:
This recipe is crazy easy but there is 10-15 minutes worth of chopping that goes on to start. So, you can 100% pre-chop the onion, pepper, cabbage and garlic and grate the carrot and ginger a day or so before you want to make this recipe.
Venison egg roll in a bowl also stores wonderfully in the fridge for 2-3 days and can be reheated in a pan or microwave! A great make-ahead or meal-prep idea.
If you love this venison egg roll in a bowl recipe you’ll also love:
- Venison stir fry
- Venison fajitas
- Smoked venison meatballs w/ sticky sauce
- Venison tacos
- Venison stuffed peppers
Grab a copy of my bestselling cookbook, Venison Every Day, here!
Print
Venison Egg Roll In A Bowl
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
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 (about 2 medium carrots)
- 1/2 head of cabbage, sliced (about 6 heaping cups)
- 3 cloves garlic, minced
- About 1-inch fresh ginger, minced or grated
- 1 orange, juiced
- 1 lime, juiced
- 1 Tbsp. rice wine vinegar, optional
- 1/3–1/2 cup soy sauce or coconut aminos (depending on your taste)
- 1 tsp. sesame oil, optional
For topping:
- Green onions, sesame seeds, sriracha, coconut aminos OR soy sauce mixed with a little honey
Instructions
- 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.
- 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.
- Then, add the cabbage and carrots, stirring frequently. Cook for 5-7 minutes until the cabbage starts to wilt and reduce.
- Then, add the garlic and ginger and cook for 1-2 minutes before adding the cooked venison, orange juice, lime juice, rice wine vinegar (if using), and soy sauce to the pan.
- Still and toss well to combine and cook for an additional 5 minutes (or so) until the cabbage is well cooked and the moisture is absorbed. Remove the pan from the heat and stir in the sesame oil.
- To serve, top a portion with green onions, sesame seeds, sriracha, and if you’d like, some coconut aminos or soy sauce mixed with a bit of honey (or get creative with toppings!). Enjoy!
Notes
- This is the method I follow for making my own duck fat
- You can sub ground beef, elk, moose, bear, antelope or bison (really any red meat) directly with this recipe.
- This recipe keeps well in the fridge for 2-3 days in an airtight container and is excellent for meal prep.
- If you don’t have rice wine vinegar or sesame oil, just omit. They just add extra flavor and won’t totally ruin your recipe if not added.
Keywords: egg roll, venison, egg roll in a bowl, wild game
This recipe looked so good, I had to try it. Fabulous. It was very easy to make, but so good. I too have a hunter husband, and we eat wild 4 to 5 times a week, so I really appreciate new ideas.
★★★★★
Sounds incredibly yummy 🙂 Can’t wait to try it. THanks for the nice recipe.
This recipe is indeed so flavorful.
Mouthwatering recipe! Sounds yummy 🙂 Going to pin and definitely, I will try it once. Thanks for sharing such a unique recipe.