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.
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
- Brown the venison first. Let it sit undisturbed for 3 to 4 minutes before breaking it up so it develops good color rather than steaming. Season it in the pan as it cooks.
- Cook vegetables in order. Add the onion and bell peppers after the meat browns and cook them until they soften. Then lower the heat and add the garlic and ginger for just 1 to 2 minutes so they do not scorch.
- Whisk the sauce smooth. Mix the gochujang, soy sauce, sesame oil, rice vinegar, sugar, and water before it hits the pan so it coats the meat evenly.
- Glaze only briefly. Once the sauce goes in, simmer for just 1 to 2 minutes until the venison looks glossy and lightly thickened. Any longer and the bowl can start drying out.
- Double the sauce if wanted. This is the easiest fix if you want more sauce over the rice, egg, or toppings. The extra sauce keeps well for a few days and works on other bowls too.
- Assemble right before serving. Spoon the hot venison over hot rice and add the fried egg and toppings at the end so the bowl stays fresh and the vegetables do not get soggy.
- Store the parts separately. Keep the meat and rice in airtight containers in the fridge for up to 4 days. Freeze the meat only for up to 2 months, and reheat with a small splash of water or sesame oil.
Nutrition
Calories: 451kcal | Carbohydrates: 46g | Protein: 30g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 595mg | Potassium: 647mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1880IU | Vitamin C: 80mg | Calcium: 43mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!