Quick, bold, and full of flavor, this Thai Basil Venison recipe is ready in under 30 minutes and perfect for busy weeknights. Sliced venison is stir-fried with red bell peppers, garlic, and onions, then finished with fresh Thai basil for a punch of fresh herby spice that's unforgettable.
This recipe was inspired by the Thai Basil Beef recipe from my One-Pot Paleo Cookbook (affiliate link), only this time I used sliced venison tenderloin instead. It's a great way to enjoy your wild game with Asian inspired flavors, and if you're serving it with my Cauliflower Fried Rice, it makes for a delicious low-carb dinner the whole family will enjoy.
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Why You'll Love Thai Basil Venison
Quick and easy: A one-pan recipe that comes together fast with minimal prep.
Packed with flavor: The fish sauce, coconut aminos, and fresh thai basil give it a bold, umami-rich taste.
Flexible and low carb: It's naturally low carb and Paleo-friendly, and easy to make keto with one ingredient swap.
Key Ingredients
Venison tenderloin or steak: Lean and rich in flavor, perfect for quick stir-frying.
Coconut aminos: A soy sauce alternative with lower sodium and no gluten. Adds depth without overpowering.
Fish sauce: Classic ingredient in Thai cooking. Gives the dish a distinct savory, umami base.
Red bell peppers: Brings sweetness and color to balance the bold flavors.
Vidalia Onion: A mild, slightly sweet onion that caramelizes beautifully.
Raw honey: Adds a hint of sweetness.
Fresh Thai Basil: Has a spicy licorice flavor. Totally different from sweet basil and essential to this dish.
Ingredient Substitutions
Use golden monkfruit sweetener in place of honey for a keto version.
Swap Thai basil with sweet basil if needed - though flavor will be less intense.
Use sirloin steak strips or ground beef/venison in place of tenderloin for a variation.
Recipe Variations
Add sliced jalapeno or Thai chilis for extra heat.
Stir in a handful of baby spinach at the end for more greens.
Serve over zoodles or shirataki noodles for a fun low-carb twist.
Top Tips
- Slice the venison thinly across the grain for tender pieces.
- Don't overcook the meat. Venison cooks quickly and can become tough.
- Stir in the basil at the end to preserve its flavor and aroma.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave in 30-second intervals until warmed through.
Serve With...
This dish pairs perfectly with my Cauliflower Fried Rice for a complete low carb meal. If you're not watching carbs, serve it alongside a side of Garlic Scallion Noodles.
More Venison Recipes to Enjoy
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Thai Basil Venison
Equipment
- Large skillet , or wok
- Wooden spoon , or spatula
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Ingredients
- 2 tablespoons ghee divided
- 1 pound venison tenderloin thinly sliced
- 1 red bell pepper thinly sliced
- 1 small small onion thinly sliced
- 3 cloves garlic minced
- ½ cup coconut aminos
- 2 teaspoons fish sauce
- 1½ teaspoons honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup packed fresh Thai Basil leaves
Instructions
- In a large skillet over medium-high heat, melt 1 tablespoon of the ghee.
- Add the venison and cook for 5 minutes, stirring occasionally, until cooked through. Remove the venison from the skillet and set aside.
- Return the skillet to the heat and heat the remaining tablespoon of ghee. Add the red bell pepper, onion, and garlic. Saute for 5 minutes, or until the vegetables are softened.
- Return the venison to the skillet. Stir in the coconut aminos, fish sauce, honey (or monkfruit), salt, and pepper. Bring to a boil. Reduce the heat to maintain a simmer and cook for 2 minutes.
- Remove from the heat and stir in the fresh basil leaves before serving.
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