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