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venison loin recipe

VENISON STEAMED BUNS W/ SPICY BRUSSEL SPROUT SLAW

Author: Larry White
Pillowy bao buns stuffed with thin-sliced, medium venison loin, glossed with hoisin, and topped with a creamy–spicy Brussels sprout slaw and crispy bacon. The apple-soy-garlic marinade keeps lean venison juicy, while frozen buns make this a fast, weeknight-friendly build.
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Course Main Course
Prep Time30 minutes
Cook Time15 minutes
Marinate Time12 hours

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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!