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Venison Egg Roll In A Bowl Recipe

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3.9 from 74 reviews

This Venison Egg Roll In A Bowl is a flavorful and healthy twist on the classic egg roll, featuring ground venison sautéed with fresh vegetables and Asian-inspired seasonings. It’s a quick and easy stir-fry dish that captures the delicious taste of egg rolls without the wrapper, making it a low-carb, protein-packed meal perfect for weeknights.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Protein & Oil

  • 1 lb ground venison
  • 1 Tbsp duck fat, avocado oil, deer/beef tallow, or high heat tolerant cooking oil

Vegetables

  • 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 piece fresh ginger, minced or grated

Liquids & Seasonings

  • 1 orange, juiced
  • 1 lime, juiced
  • 1 Tbsp rice wine vinegar (optional)
  • 1/3-1/2 cup soy sauce or coconut aminos (adjust to taste)
  • 1 tsp sesame oil (optional)

Toppings

  • Green onions
  • Sesame seeds
  • Sriracha
  • Coconut aminos or soy sauce mixed with a little honey (optional)

Instructions

  1. Brown the Venison: Heat a wok or large pan over medium-high heat and add your chosen cooking oil or fat. Add the ground venison and cook, breaking it apart, for about 8 minutes or until fully browned and cooked through. Remove the venison from the pan and set it aside on a plate.
  2. Sauté Onion and Pepper: If needed, add a bit more oil to the pan. Add the finely diced onion and julienned bell pepper. Cook for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent.
  3. Cook Cabbage and Carrots: Add the sliced cabbage and grated carrots to the pan. Stir frequently and cook for 5-7 minutes until the cabbage begins to wilt and reduce in volume.
  4. Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  5. Combine Everything: Return the cooked venison to the pan. Pour in the orange juice, lime juice, rice wine vinegar (if using), and soy sauce or coconut aminos. Stir everything well to combine and cook for an additional 5 minutes or until the cabbage is fully cooked and most moisture has been absorbed.
  6. Finish with Sesame Oil and Toppings: Remove the pan from heat and stir in the optional sesame oil for added flavor. To serve, top each portion with green onions, sesame seeds, sriracha, and if desired, a drizzle of coconut aminos or soy sauce mixed with a little honey. Enjoy immediately!

Notes

  • You can substitute the ground venison with ground beef, turkey, or chicken for a different protein option.
  • If you prefer a spicier dish, increase the amount of sriracha or add chili flakes.
  • For a gluten-free version, be sure to use tamari or coconut aminos instead of regular soy sauce.
  • Rice wine vinegar is optional but adds a nice tangy depth to the dish.
  • This dish stores well in the refrigerator and can be reheated quickly in a skillet.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian-inspired
  • Diet: Low Fat

Find it online: https://ellarecipe.com/venison-egg-roll-in-a-bowl-recipe/