Spicy Asian Venison Bowl

This Spicy Asian Venison Bowl recipe is made with perfectly cooked venison stew meat tossed with a generous amount of delicious spicy sweet Asian sauce. It is served next to a bed of scallion jasmine rice just waiting to soak up all that delicious sauce!

Game meat couldn’t be any tastier! we are huge fans of Spicy Asian recipes, so making one with venison was bound to happen yet again! This recipe is just one of several venison recipes that we love to enjoy on a regular basis in our home!

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I’m always looking for ways to satisfy our taste buds with wild game meat. I love my venison stew recipe, but I really do like to eat something other than stew with it. We had just a few packages of stew meat in our freezer and since we had just eaten stew last week, I wanted to come up with something else. I thought about the Bourbon Butter Venison Steak Tips but an Asian flair was my craving.

Spicy Asian Venison Bowl

So, I got creative. I pulled out my ingredients I use for Asian recipes and decided to go with a jasmine rice that was tossed with scallion greens as the starch to go in the bowl with our meat. The result? Grumpy loved it. How do I know? Because he ate the leftovers! Yes. Grumpy is not a leftover eater, so when he ate the leftovers the next night, I knew this was a winner!

Spicy Asian Venison Bowl

Grab your chopsticks, prep your sauce and get that rice a cookin’ because you are not going to want to let this recipe slip you by! No worries, if you are not a venison fan, beef will substitute just as well in this recipe!

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Spicy Asian Venison Bowl
Spicy Asian Venison Bowl
Yield: 4 servings

Spicy Asian Venison Bowl

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Venison stew meat cooked to perfection with a generous amount of delicious spicy sweet Asian sauce coating. Served beside a bed of scallion jasmine rice

Ingredients

  • 1 lb venison stew meat
  • 1 tablespoon bacon grease (or other cooking oil)
  • 5 green onions, sliced
  • 3 large cloves garlic
  • salt and pepper to taste
  • 1/2 cups beef broth
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon fish sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon black bean chili sauce
  • 1 tablespoon cornstarch

Instructions

  1. Cook jasmine rice according to the package. Once completely cooked, toss with 2 tablespoons sliced green onion tops (the green part).
  2. In a medium-sized bowl, stir together beef broth, soy sauce, rice vinegar, fish sauce, brown sugar, and black bean chili sauce and cornstarch. Set aside.
  3. In a hot skillet, add bacon grease or cooking oil, green onions and garlic. Saute 1 minute until garlic begins to brown. Add stew meat and stir-fry 4-5 minutes. Add sauce mixture and bring to a quick boil. Simmer 1 minute. Remove from heat.
  4. Serve with rice.

Nutrition Information

Yield

4

Serving Size

1/4 recipe

Amount Per Serving Calories 309Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 132mgSodium 898mgCarbohydrates 12gFiber 1gSugar 8gProtein 43g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Did you make this recipe?

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

16 Comments

  1. Liz August 21, 2016 at 10:14 am - Reply

    I love how easy this is!!! I’d have to make it with beef for Bill, but his brother, the hunter in the family, would love the venison version!

  2. Mel September 1, 2016 at 6:12 am - Reply

    When I cooked it, the venison ended up pretty tough. I even simmered it got 20 mins.

  3. Hilda Sterner January 10, 2018 at 7:10 pm - Reply

    I’m going to be trying this with elk, since that’s what we have in the freezer now. I’m sure we’re going to enjoy this, thanks for sharing the recipe!

  4. Ray April 7, 2018 at 2:48 pm - Reply

    I just made this and it was excellent. I did the meat for just a couple of minutes before adding the sauce and it was very tender. I used sushi rice vinegar vs red wine vinegar and I added chopped ginger to the garlic. I will be making this again!

    • Shelby April 7, 2018 at 4:48 pm - Reply

      So happy to hear this Ray! Thank you for letting me know 🙂

  5. Sonia October 27, 2018 at 7:38 pm - Reply

    You forgot to include where the fish sauce should be added in the recipe…

    • Shelby October 28, 2018 at 6:07 am - Reply

      Hi Sonia, my apologies for the oversite. The fish sauce is part of the sauce ingredients. I have updated the instructions to reflect this. Thanks for stopping by!

  6. Adriann January 4, 2019 at 7:06 pm - Reply

    This sounds amazing. Always looking for new venison recipes! Which part of the deer do you consider “stew” meat? We grind or make sausage with a lot of ours but have pleanty of loin, neck and shanks. I’m guessing cubed loin would be good.
    Thank You!

    • Shelby January 4, 2019 at 7:34 pm - Reply

      Hi Adriann, you could use any cut, stew meat can come from the neck, rib and cut off from when making steaks (basically non “choice” cuts). I used stew meat in this recipe because that was what I had on hand but I would use tenderloin or steak if I had it in my freezer (which I do this year!)

      • Adriann January 4, 2019 at 7:43 pm - Reply

        Great, thank you! Can’t wait to try it!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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