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    Home » Recipes » Venison Dishes

    January 19, 2021 · Updated July 18, 2024

    Spicy Korean-Inspired Venison

    5 from 16 votes
    20 Comments

    · by Amanda Gajdosik

    Jump to Recipe Jump to Video

    This post may contain affiliate links. This blog generates income via ads.

    Spicy Korean-Inspired Venison is a total game changer when it comes to easy dinners! Fresh ground deer meat is combined with a soy-based sauce that is both spicy and sweet. Serve over rice for a twenty-minute venison recipe that you’ll make again and again.

    A dish filled with rice is topped with spicy Korean-inspired venison and snap peas. There is a small dish of red pepper flakes in the upper right hand corner and chopsticks in the bottom right.

    This recipe uses ground venison in place of ground beef for a wild game take on classic Korean Beef. It’s a staple in our house that we like to enjoy for a quick dinner or easy packed lunches throughout the week.

    Sweet honey, spicy red pepper flakes, and crunchy snap peas all blend in perfect harmony in this ground venison recipe. Here’s what else you’ll need to make it at home:

    A plate is filled with white rice and topped with spicy Korean-inspired venison made from ground venison. The dish is garnished with snap peas, sesame seeds, and crushed red pepper flakes.

    Ingredients for this recipe

    • Ground Venison
    • Snap Peas (snow peas would work too! Or broccoli!)
    • Soy Sauce
    • Brown Sugar
    • Honey
    • Red Pepper Flakes
    • Onion
    • Garlic
    • Ginger
    • Sesame Oil
    • Cooked White Rice (for serving!)
    All of the ingredients for spicy Korean-style venison are in various glass measuring cups and bowls on a baking tray.

    One of my favorite things about this dish is it’s a total pantry staple recipe. We always have 99% of the ingredients on hand.

    That makes it easy to whip up when I don’t feel like heading to the grocery store or thinking too hard about meal prep. Of course, it also helps that it’s incredibly delish!

    A plate filled with Spicy Korean-inspired Venison served on top of rice. It is garnished with snap peas, sesame seeds, and red pepper flakes.

    How to Make Sweet and Spicy Korean Venison

    This is just a brief overview, find detailed instructions in the recipe card below!

    1. Brown the venison. In the sesame oil. Venison is incredibly lean so the oil will help it crisp up.
    2. Make the spicy soy glaze. Just whisk everything together.
    3. Add the glaze to the venison. And cook it down until thick and syrupy. This will take about eight to ten minutes.
    4. Add the snap peas. During the last two minutes of cooking. This helps them keep their crunch.
    5. Serve over white rice. Or in lettuce cups or over cellophane noodles!
    A skillet with browned ground venison.
    Brown the ground venison.
    A glass bowl filled with spicy Korean stir fry sauce.
    Make the spicy soy-based sauce.
    A skillet filled with ground venison that has been coated in Korean-inspired spicy stir fry sauce.
    Add the sauce to the venison and cook down.
    Spicy Korean-inspired venison and snap peas are in a large skillet.
    Add snap peas before serving.

    Using fresh ginger in cooking

    It’s hard to believe that just a few years ago I would have avoided anything with red pepper flakes (can you say, “Midwestern?”). Now I can’t get enough!

    The heat from the pepper flakes and ginger are balanced out so perfectly with the sweetness from the honey and the brown sugar. The umami flavor from the soy sauce just ties it all together into one perfect ground venison recipe.

    Speaking of ginger! Buy it in a tube!

    Much like jarred minced garlic, I always have a tube of grated ginger in the fridge. It lasts forever and is much easier to use than peeling and mincing fresh ginger. Look for it in your grocer’s produce section!

    More Venison Recipes you may enjoy

    • Ground Venison Stroganoff
    • Ground Venison Shepherd’s Pie
    • Easy Cheesy Venison Enchiladas
    • Venison Meatballs
    • Venison Meatloaf
    A white banner with black lettering and stars asking readers to leave a recipe rating or comment.

    Watch the recipe video!

    Print Recipe
    5 from 16 votes

    Spicy Korean Venison

    Spicy Korean-Inspired Venison is a total game changer when it comes to easy dinners! Ground venison is combined with a soy-based sauce that is spicy and sweet. Serve over rice for a twenty-minute meal that you’ll make again and again.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: American, Korean
    Keyword: Ground Venison Recipe, Korean Venison, Venison Recipe
    Servings: 4 people
    Calories: 426kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    Equipment

    • Skillet

    Ingredients

    • 2 tsp. sesame oil
    • 1 pound ground venison
    • ½ cup low-sodium soy sauce
    • ½ cup brown sugar
    • ¼ cup honey
    • 1 tsp. red pepper flakes
    • ½ cup diced white onion
    • 1 tablespoon minced garlic
    • 1 tsp. grated ginger
    • 8 ounces snap peas, washed

    Instructions

    • Place the sesame oil in a large skillet set over high heat. Add the venison and cook until browned and crispy.
    • Meanwhile, in a small bowl, whisk together the soy sauce, brown sugar, honey, red pepper flakes, onion, garlic, and ginger. Pour sauce over browned venison, stirring to coat.
    • Bring to a simmer and cook, stirring occasionally, until sauce had reduced enough to coat the meat and be thick and glossy, about 8-10 minutes. Near the last two minutes of cooking stir in the snap peas.
    • Serve with white rice.

    Video

    Notes

    • Leftovers can be stored in the fridge for up to four days.
    • If you’re not a huge fan of spice, use ½ tsp. red pepper flakes.
    • Recipe adapted from Table for Two.

    Nutrition

    Serving: 0.25pounds | Calories: 426kcal | Carbohydrates: 54g | Protein: 30g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 1265mg | Potassium: 714mg | Fiber: 3g | Sugar: 47g | Vitamin A: 982IU | Vitamin C: 36mg | Calcium: 83mg | Iron: 6mg

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    Comments

      5 from 16 votes (6 ratings without comment)

      Leave a rating and review! Cancel reply

      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

      Amanda

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      Recipe Rating




    1. Anna says

      October 08, 2024 at 1:06 am

      5 stars
      So good! Served it the first night over rice. Served the leftovers as tacos the following night. Definitely a keeper

      Reply
      • Amanda Gajdosik says

        October 11, 2024 at 1:28 pm

        Hi Anna!

        I never though to serve as tacos before. But you've given me an idea! Imagine in a lettuce wrap?!

        Thanks for rating!
        Amanda

        Reply
        • Anna Kluge says

          October 25, 2024 at 7:10 pm

          Oh yes please! Maybe some lettuce cups with chopped peanuts on top:D definitely gonna do that next time

    2. Anna Green says

      July 13, 2024 at 5:36 am

      2500mg sodium per small serving?! That’s an insane amount!!!

      Reply
      • Amanda Gajdosik says

        July 18, 2024 at 4:03 pm

        Hi Anna,

        I don't track my sodium intake and these calculations are based on the app I use for the recipe card. That being said, you can always use low-sodium soy sauce in the recipe if you desire. Soy sauce tends to have a lot of sodium in general and soy-based sauces common in Asian cooking may be higher than what you're used to seeing.

        Amanda

        Reply
    3. Kaki says

      February 27, 2024 at 8:15 pm

      5 stars
      I have tons of deer meat to be used up and this is one of my favorite recipes for making a delicious asian meal. I pair it with rice and broccoli. As a college student, this is super easy to make, and a wonderful use of my frozen deer meat. I've made it multiple times now. Thanks for the recipe!

      Reply
      • Amanda Gajdosik says

        March 06, 2024 at 7:57 pm

        LOVE to hear that you're enjoying this recipe, Kaki! Thanks for rating and reviewing 🙂

        Reply
    4. Kim says

      February 21, 2024 at 5:49 pm

      5 stars
      Absolutely delicious!! This will definitely be in our regular rotation!
      I added grated ginger and cilantro to rice while it was cooking. We also ate it wrapped in iceberg lettuce leaves for added crunch/texture. So yummy!

      Reply
      • Amanda Gajdosik says

        February 26, 2024 at 7:03 pm

        Hi Kim! Honored to be a part of your dinner rotation and love that you made the meal your own (cilantro and ginger in the rice sounds AMAZING and I will be trying the next time I make it!).

        Thank you for rating and reviewing 🙂
        Amanda

        Reply
    5. Leann says

      January 04, 2024 at 10:24 pm

      5 stars
      Excellent. I hate deer meat but I can tolerate this. I have tons of meat that needs ate. Thank you. Next time I’ll cut back on the soy sauce and brown sugar a tad bit.

      Reply
      • Amanda Gajdosik says

        January 05, 2024 at 3:08 pm

        Hi Leann,

        I'm glad to hear my recipe made you enjoy venison more! Feel free to check out my entire catalog of venison recipes - I am a firm believer that wild game doesn't need to tasty gamey! Might I suggest my venison tacos that are spicy and smoky and sweet? Or if you have whole cuts of venison my red wine venison stew is possible my favorite recipe on my site? It's so perfect and many people have said it doesn't taste like venison!

        Thanks,
        Amanda

        Reply
        • Leann says

          January 05, 2024 at 3:13 pm

          5 stars
          I most definitely will check them all out. Thank you!

    6. Cheryl says

      October 31, 2023 at 7:03 pm

      5 stars
      This was my first time cooking venison
      This recipe had just the right amount of spicy can’t wait to try more of your recipes in the future

      Reply
      • Amanda Gajdosik says

        October 31, 2023 at 9:50 pm

        I LOVE hearing that, Cheryl! Hope you enjoy my other recipes, too 🙂

        Reply
    7. Brian Van Syoc says

      March 07, 2023 at 12:32 am

      5 stars
      Amazing great recipe.

      Reply
    8. Lynn says

      February 02, 2023 at 12:40 pm

      5 stars
      Absolutely delicious!!!! My family loved it. Next time I'm going to add more vegetables like julienne carrots and mushrooms.

      Reply
      • Amanda Gajdosik says

        February 02, 2023 at 12:44 pm

        Love the idea of adding more veggies! Will have to try that as well. Thanks for reviewing, Lynn! So happy you enjoyed my recipe 🙂

        Reply
    9. Carol D. says

      December 20, 2022 at 1:07 am

      5 stars
      Ohmyword…this is SO SO good! The perfect mix of spicy and sweet. We served ours of cauliflower rice and added green beans instead snap peas. I give this recipe two delicious thumbs up and five out of five stars!
      👍⭐️⭐️⭐️⭐️⭐️👍

      Reply
    10. MP says

      October 18, 2021 at 11:00 pm

      5 stars
      Absolutely wonderful sauce (had to sub gluten free soy sauce - it was still delicious).
      Thank you.

      Reply
      • Amanda says

        October 19, 2021 at 12:33 pm

        So glad you enjoyed it! And could easily make it GF with a simple swap! I love the sticky sweet heat of the sauce - it's just so perfect. Thank you for reviewing 🙂

        Reply

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