fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
venison egg roll in a bowl in a white bowl on a black plate

Venison Egg Roll In A Bowl


  • Author: Miss AK
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x

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

Scale
  • 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
  • 1/31/2 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

  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.
  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.
  3. Then, add the cabbage and carrots, stirring frequently. Cook for 5-7 minutes until the cabbage starts to wilt and reduce.
  4. 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.
  5. 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.
  6. 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.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: egg roll, venison, egg roll in a bowl, wild game

Join the newsletter

Subscribe to get our latest content by email.
We won't send you spam. Unsubscribe at any time. Powered by ConvertKit