Venison Egg Roll In A Bowl Recipe
Introduction
This Venison Egg Roll In A Bowl is a flavorful, low-carb twist on the classic egg roll. Packed with ground venison and fresh vegetables, it’s a delicious, easy meal that comes together in under 30 minutes.
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
- Green onions, sesame seeds, sriracha, coconut aminos or soy sauce mixed with a little honey for topping
Instructions
- Step 1: Heat a wok or large pan over medium-high heat and add your chosen cooking oil or fat. Brown the ground venison for about 8 minutes until fully cooked, then remove it from the pan and set aside on a plate.
- Step 2: If needed, add a bit more cooking oil to the same pan. Add the finely diced onion and julienned bell pepper. Cook for 3-5 minutes until the onion softens and becomes translucent.
- Step 3: 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 reduces in volume.
- Step 4: Stir in the minced garlic and fresh ginger. Cook for 1-2 minutes until fragrant, then add the cooked venison back to the pan along with the orange juice, lime juice, rice wine vinegar (if using), and soy sauce or coconut aminos.
- Step 5: Toss everything together well and cook for another 5 minutes or so, allowing the cabbage to become tender and the moisture to absorb completely. Remove the pan from heat and stir in the optional sesame oil.
- Step 6: 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 your flavorful Venison Egg Roll In A Bowl!
Tips & Variations
- Use coconut aminos instead of soy sauce for a gluten-free, lower sodium option.
- Swap ground venison for ground beef or turkey if preferred.
- Add chopped mushrooms or water chestnuts for extra texture.
- For a spicier kick, increase the amount of sriracha or add crushed red pepper flakes while cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. This dish does not freeze well due to the cabbage’s texture changing after freezing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of ground meat?
Yes, ground beef, turkey, or chicken can be used if venison is not available. Adjust cooking times as needed to ensure meat is fully cooked.
Is this recipe gluten-free?
It can be made gluten-free by using coconut aminos instead of soy sauce. Be sure to check labels for any added gluten-containing ingredients.
Print
Venison Egg Roll In A Bowl Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
This Venison Egg Roll In A Bowl is a flavorful, low-carb dish that combines ground venison with fresh vegetables and Asian-inspired seasonings. It’s a quick, skillet-cooked meal that captures the essence of an egg roll filling without the wrapper, perfect for a satisfying and healthy dinner.
Ingredients
Scale
Meat & 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 fresh ginger, minced or grated
Seasonings & Sauces
- 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
Toppings
- Green onions
- Sesame seeds
- Sriracha
- Coconut aminos or soy sauce mixed with a little honey (optional)
Instructions
- Brown the venison: Heat a wok or large pan over medium-high heat and add your cooking oil or fat. Add the ground venison and cook for about 8 minutes until browned and cooked through. Remove the cooked venison from the pan and set aside on a plate.
- Sauté onions and peppers: If needed, add a bit more oil or fat to the pan. Add the finely diced onion and julienned bell pepper. Cook for 3-5 minutes until the onion softens and becomes translucent.
- Cook cabbage and carrots: Add the sliced cabbage and grated carrots to the pan, stirring frequently. Continue cooking for 5-7 minutes until the cabbage wilts and reduces in volume.
- Add garlic and ginger: Stir in the minced garlic and freshly grated ginger, cooking for 1-2 minutes until fragrant.
- Combine ingredients and season: Return the cooked venison to the pan. Pour in the freshly squeezed orange juice, lime juice, rice wine vinegar (if using), and soy sauce or coconut aminos. Stir well to combine all ingredients thoroughly.
- Simmer and finish: Cook the mixture for an additional 5 minutes, allowing the cabbage to become tender and the liquids to absorb. Remove the pan from heat and stir in the sesame oil (if using).
- Serve with toppings: Plate the dish and top each serving with green onions, sesame seeds, sriracha, and optionally a drizzle of coconut aminos or soy sauce mixed with honey for added flavor. Enjoy your healthy Venison Egg Roll In A Bowl!
Notes
- Use your preferred high heat tolerant oil or fat like duck fat or avocado oil for best flavor and cooking results.
- Adjust the quantity of soy sauce or coconut aminos to taste, depending on your salt preference.
- Optional rice wine vinegar adds a tangy depth but can be omitted if unavailable.
- To keep the dish low-carb, avoid adding any starch or wrappers.
- Fresh ginger and garlic are key to delivering authentic Asian-inspired flavor.
- This recipe is flexible—add your favorite veggies or toppings for personalization.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: venison egg roll in a bowl, low carb venison recipe, ground venison stir fry, Asian inspired venison bowl, easy venison dinner, healthy venison recipe
