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.
Servings: 4 people
- 2 teaspoon sesame oil
- 1 pound ground venison
- ¾ cup soy sauce
- ½ cup brown sugar
- ¼ cup honey
- 1 teaspoon red pepper flakes
- ½ cup diced white onion
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 8 ounces snap peas washed
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.
Cook venison until sauce is thick and glossy, about 10 minutes, stirring occasionally. Near the last two minutes of cooking stir in the snap peas.
Serve with white rice.
- Leftovers can be stored in the fridge for up to four days.
- If you’re not a huge fan of spice, use ½ teaspoon red pepper flakes.
- Recipe adapted from Table for Two.
Serving: 0.25pounds | Calories: 434kcal | Carbohydrates: 54g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 2547mg | Potassium: 681mg | Fiber: 3g | Sugar: 48g | Vitamin A: 982IU | Vitamin C: 36mg | Calcium: 81mg | Iron: 6mg