Korean Ground Deer and Rice Bowl
A bold Korean-style rice bowl made with ground deer meat, sautéed veggies, and a gochujang glaze. Quick, comforting, and full of flavor.
Servings: 4 People
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.
NOTES
Double the Sauce:
If you prefer a saucier rice bowl, feel free to double the sauce. The extra gochujang mixture stores well and can be drizzled over other dishes like venison tacos, roasted vegetables, or grilled meats for a quick flavor boost. Make this recipe?Mention @Larry__White or tag #WildGameGourmet!