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    Home » Main Dish

    Spicy Asian Venison Bowl

    Published: Aug 21, 2016 Last updated: Jan 6, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    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
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    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!

    Overhead Vertical View of recipe

    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.

    Another great Asian style recipe is this Venison Satay!

    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!

    Spicy Asian Venison Bowl
    Spicy Asian Venison Bowl

    Spicy Asian Venison Bowl

    Shelby Law Ruttan
    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
    4.35 from 20 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 7 mins
    Total Time 17 mins
    Course Main Dish
    Cuisine Asian
    Servings 4
    Calories 309 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 lb venison steak sliced
    • 1 tablespoon bacon grease or other cooking oil
    • 5 green onions sliced
    • 3 large cloves garlic
    • salt and pepper to taste
    • ½ cups beef broth
    • 2 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • ½ teaspoon fish sauce
    • 2 tablespoons brown sugar
    • 1 teaspoon black bean chili sauce
    • 1 tablespoon cornstarch

    Instructions
     

    • Cook jasmine rice according to the package. Once completely cooked, toss with 2 tablespoons sliced green onion tops (the green part).
    • 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.
    • 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.
    • Serve with rice.

    Nutrition

    Serving: 1/4 recipeCalories: 309kcalCarbohydrates: 12gProtein: 43gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 132mgSodium: 898mgFiber: 1gSugar: 8g
    Keyword Asian Recipe, Fusion, venison, Venison Bowl
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Adriann

      January 04, 2019 at 7:06 pm

      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!

      Reply
      • Shelby

        January 04, 2019 at 7:34 pm

        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!)

        Reply
        • Adriann

          January 04, 2019 at 7:43 pm

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

    2. Sonia

      October 27, 2018 at 7:38 pm

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

      Reply
      • Shelby

        October 28, 2018 at 6:07 am

        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!

        Reply
    3. Ray

      April 07, 2018 at 2:48 pm

      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!

      Reply
      • Shelby

        April 07, 2018 at 4:48 pm

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

        Reply
    4. Hilda Sterner

      January 10, 2018 at 7:10 pm

      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!

      Reply
    5. Mel

      September 01, 2016 at 6:12 am

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

      Reply
    6. Liz

      August 21, 2016 at 10:14 am

      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!

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    580 shares