If you grew up eating Wonder Bread and thought it was the best stuff on the planet…Get ready because these venison steamed buns are the grown-up version. In essence, they truly are just a basic white bread dough for the most part, but from another world once steamed.
Looking for more ways to use up all of that deer meat from your 2025 harvests? Check out my complete venison recipes collection.
Venison Steamed Buns: What You’re Making
These venison steamed buns are soft, gua bao–style pockets stuffed with thin-sliced, medium venison loin that’s been marinated overnight in apple juice, light soy, garlic, lemongrass, and sesame. A swipe of hoisin on the warm bun lays down sweet-savory depth, and a creamy–spicy Brussels sprout slaw (with bacon, scallions, cilantro, and a hit of sriracha) brings crunch and heat to balance the lean meat.
I use frozen buns here for a reason. They’re consistent, quick to steam in 3 minutes, and let you focus on the filling. Can’t source the buns? Serve the same venison and slaw over rice or my Korean Ground Venison and Rice Bowl for a protein boost.
Why it works:
- Weeknight-friendly: hands-off marinate, fast sear, quick steam.
- Texture & balance: pillowy buns + crisp slaw + tender venison.
- Big flavor, lean cut: a bright, salty-sweet marinade seasons without masking the venison.
More Venison Loin Recipes
Below are some of my favorite dishes for you to try or browse the rest of my venison loin recipes.
VENISON STEAMED BUNS W/ SPICY BRUSSEL SPROUT SLAW
Ingredients
For the Buns
- 10 Frozen Bao Buns
FOR THE VENISON
- 1 pound venison loin
- 2 cups apple juice, 100% pure apple juice
- 1/2 cup light soy sauce
- 1/2 red onion, sliced thin
- 4 garlic cloves chopped
- 1/4 cup cilantro
- 1 teaspoon sesame oil
- 1 tablespoon lemon grass, chopped
FOR THE SLAW
- 2 cups brussel sprouts, shredded
- 1/3 cup sour cream
- 2 tablespoons sriracha
- 3 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 1/4 cup scallions, sliced thin
- 1/4 cup cilantro, chopped
- 4 slices smoked bacon, cooked and chopped
- salt and pepper to taste
Instructions
FOR THE VENISON
- Add all of the ingredients except the venison to vessel that you are going to marinate the meat in (A glass pyrex dish or gallon freezer bag works well). Add the meat and marinate in your refrigerator for 12 to 24 hours.
- Remove the meat from the marinade and dry thoroughly. Season with salt and pepper to your liking. Cook in a medium high heat pan or grill to no more than a medium internal temperature. Let the meat rest 15-30 minutes before slicing in to sliced between 1/4″ and 1/2″ thick.
FOR THE BRUSSEL SPROUT SLAW
- Cook the slices of bacon and chop into small pieces.
- In a small bowl add the all of the wet ingredients and mix. In a separate bowl add all of the dry ingredients, including the bacon. Now pour as much of the wet mixture into the slaw as you would like. Season with salt and pepper.
FOR THE STEAMED BUNS
- Set up your steamer and bring the water up to a steam. Place the buns inside without overcrowding and steam according to the directions on your package. It should only take around 3 minutes.
- Assemble the buns. Lay one flat out on a plate, glaze the inside with a little hoisin sauce, add a little slaw and now the venison.
NOTES
- Cut to use: Venison loin/backstrap works best; top round also works if sliced thin across the grain.
- Marinade window: 12–24 hours for full flavor. Pat very dry before searing to get color without overcooking.
- Don’t overcook: Aim for medium-rare to medium; rest 15–30 minutes, then slice ¼–½ inch against the grain.
- Frozen bao for speed: Find “gua bao/lotus buns” in the freezer section of most Asian groceries; steam ~3 minutes.
- Steamer options: Bamboo steamer lined with parchment, or a metal steamer over simmering water; avoid crowding.
- Sauce swap: Hoisin is classic; try gochujang aioli or chili crisp for extra heat.
- Make-ahead: Marinate the venison a day ahead; the slaw keeps 24 hours (store dressing separate for max crunch).
- No buns? Serve over steamed rice or tuck into tortillas/lettuce cups.
- Gluten-free path: Use GF tamari + GF hoisin and serve over rice or in GF buns.
