This Korean Ground Deer and Rice Bowl is bold, fast, and wildly flavorful. Perfect for busy weeknights or a quick meal after a hunt. It’s one of the easiest ways to turn ground venison into something comforting, satisfying, and just different enough to keep your meal rotation interesting.
If you have a freezer full of meat that you’re looking to use up, check out the rest of my ground venison recipes. I have something for just about every occasion.
With just a handful of key ingredients, you’ll transform pure ground venison into a spicy-sweet glazed meat that’s layered over steaming rice with a fried egg and crisp, spicy cucumbers. It’s fast, deeply satisfying, and built to make the most of wild game meat.
KOREAN GROUND VENISON AND RICE BOWLS
You’ve got venison in the freezer, but don’t want another deer burger or batch of taco meat. This ground deer and rice bowl is inspired by Korean beef bowls but adapted for wild game. As an avid hunter, I keep dishes like this in my meal rotation to keep things interesting, especially during busy weeknights.
Whether it’s your first time cooking deer meat or you’re trying to use up leftover meat from last season, this deer meat recipe has quickly become one of our favorite ground meat recipes, especially when we’re craving something quick but packed with savory flavors.
If your venison came pre-ground from a processor, this recipe works perfectly as-is. But if you prefer to grind your own, my venison grinding guide walks you through the process. From choosing cuts to dialing in the right fat ratio.
Best Rice for GROUND Venison Bowls
- Jasmine Rice – Fluffy and aromatic, ideal for absorbing sauce
- Short-Grain White Rice – Sticky and traditional to Korean dishes
- Brown Rice – Nutty and hearty, perfect for make-ahead meals
Tip: Rinse your rice before cooking for better texture.
Managing Gamey Flavor in Ground Deer Meat
Gamey flavor can be stronger in older deer or cuts taken during the rut, but it’s easy to manage with the right approach. Whether you’re working with pure ground venison or a mix that includes added fat like pork fat, bacon fat, or animal fat from trimming wild ground pork, this recipe helps balance and mellow the flavor.
The gochujang and aromatics work together here. Highlighting the meat’s natural depth without overpowering the ground deer and rice. Even a small amount of fat goes a long way in unlocking that rich flavor.
Toppings to Elevate Your venison Bowl
- Spicy Korean Cucumber Salad
- Gochujang Aioli
- kimchi
- Scallions
- Toasted Peanuts
- Fried Garlic and Shallots
Meal Prep Tips
This ground deer and rice recipe makes a great make-ahead lunch or dinner, especially during hunting season when the rut keeps you in the woods.
- Make the sauce ahead and store for up to 5 days
- Slice the veggies in advance and refrigerate
- Portion rice and meat in containers and let cool
- Add toppings and fried eggs just before serving
Whether you’re packing it for the stand or refueling after a morning hunt, this bowl keeps you fueled and full.
Storage and Reheating
- Fridge: 4 days in an airtight container
- Freezer: Freeze meat only; up to 2 months
- Reheat: Skillet with a splash of water or sesame oil
FAQs
Can I use ground beef?
Yes—reduce oil slightly if using fattier beef.
What if I don’t have gochujang?
Use sriracha + miso.
How do I cut the spice?
Use 1 tbsp gochujang and add more sugar.
Good for meal prep?
Absolutely. Just cook eggs fresh when serving.
Next time I want something fast but flavorful, should I make this again?
Definitely, it’s one of our family favorites and a great alternative to venison tacos or other popular choices.
MORE GROUND VENISON RECIPES
Check out some of my favorite dishes listed below, or browse my complete venison recipes collection.
- Steakhouse Style Venison Burgers
- Chipotle Cheddar Venison Casserole
- Classic Ground Venison Tacos
- Homemade Venison Gyros
- Chinese-Style Venison Meatballs
If you make this Korean ground venison and rice bowl, let me know how yours turned out in the comments. Tag me @larry__white on Instagram and show off your wild game cooking skills!
Korean Ground Deer and Rice Bowl
Ingredients
For the Venison:
- 1 lb ground venison
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small red onion, sliced thin
- 2 bell peppers, sliced thin
- Salt and black pepper to taste
For the Sauce:
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 2 tbsp water, to thin
To Serve:
- 3 cups cooked rice
- fried eggs
- spicy Korean cucumber salad
- gochujang aioli
- toasted sesame seeds
- toasted peanuts
- fresh lime juice
- fresh herbs (cilantro, chives)
Instructions
Make the Sauce:
- In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
Cook the Venison:
- Heat olive oil in a large skillet over medium-high heat. Add ground venison and season with salt and black pepper. Let it brown undisturbed for 3–4 minutes. Break up the meat and stir.
Add Onion and Peppers:
- Add sliced red onion and bell peppers. Cook for 3–4 minutes, stirring occasionally, until the vegetables soften.
Lower Heat and Add Garlic:
- Reduce heat to medium-low. Add garlic and ginger, and sauté gently for 1–2 minutes until fragrant.
Glaze the Meat:
- Pour the sauce into the skillet. Stir to coat and simmer for 1 to 2 minutes until glossy and slightly thickened.
Assemble the Bowls:
- Spoon rice into bowls. Top with the glazed venison, a fried egg, and your favorite toppings like cucumber salad, gochujang aioli, sesame seeds, green onions, or toasted peanuts.
1 thought on “Korean Ground Venison and Rice Bowl”
We made korean burritos out of these for lunch. You should try it!