We like to make something similar to bulgogi beef but with ground venison and use it in lettuce wraps. I don't really measure ingredients so below is a guesstimate.
Ingredients:
1 lb ground venison
1 tbsp vegetable oil
1 cup diced onion
4 garlic cloves minced
3-4 tbsp sweet chili garlic sauce (I prefer Mae Ploy brand)
3-4 tbsp soy sauce
1-2 tbsp sriracha
1 tbsp mirin
1 tsp sesame oil
1/2 cup chopped peanuts
1/2 cup chopped water chestnuts
1 tsp sugar
1 tsp black pepper
2-3 green onions for garnish
1 head butter lettuce (or any kind of soft leaf lettuce)
Directions:
Brown venison in vegetable oil and drain excess grease. Add diced onion followed by diced garlic and cook until soft. Add sweet chili garlic, soy sauce, sriracha, mirin and sesame oil (careful with this as it can be over powering) and cook 5-10 minutes while tasting. I adjust as I go if I feel it needs more soy sauce, sweet chili garlic, sriracha, etc. Then add peanuts, water chestnuts and chopped green onions and spoon mixture into lettuce wraps. Sometimes I will also add Asian slaw to the mix.
Ingredients:
1 lb ground venison
1 tbsp vegetable oil
1 cup diced onion
4 garlic cloves minced
3-4 tbsp sweet chili garlic sauce (I prefer Mae Ploy brand)
3-4 tbsp soy sauce
1-2 tbsp sriracha
1 tbsp mirin
1 tsp sesame oil
1/2 cup chopped peanuts
1/2 cup chopped water chestnuts
1 tsp sugar
1 tsp black pepper
2-3 green onions for garnish
1 head butter lettuce (or any kind of soft leaf lettuce)
Directions:
Brown venison in vegetable oil and drain excess grease. Add diced onion followed by diced garlic and cook until soft. Add sweet chili garlic, soy sauce, sriracha, mirin and sesame oil (careful with this as it can be over powering) and cook 5-10 minutes while tasting. I adjust as I go if I feel it needs more soy sauce, sweet chili garlic, sriracha, etc. Then add peanuts, water chestnuts and chopped green onions and spoon mixture into lettuce wraps. Sometimes I will also add Asian slaw to the mix.
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