A little sweet and savory, a little crunchy and fresh; these Asian venison lettuce cups make a superb summertime weeknight dinner. There is a delightful balance of texture, warm and spicy on the inside, and cool and crisp on the outside. It's an easy, breezy, one-skillet meal that packs a ton of flavor into each bite.
This recipe is a nice way to use up that ground venison in the bottom of the freezer that needs to make room for the autumn hunting season when it's time to fill that freezer back up!
Asian Venison Lettuce Cups
- 1 pound of ground venison
- 1 tablespoon of olive oil
- 1 large yellow onion, diced
- 2 cloves garlic minced
- 2 tablespoons low sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon minced ginger
- 1 teaspoon sriracha (optional)
- 2 teaspoons of sesame oil
- 1 (8 ounce) can water chestnuts, drained and chopped
- 1 bunch green onions, chopped
- 16 Boston bibb or butter lettuce leaves
- Heat oil in a large skillet over medium-high heat.
- Add venison and cook until halfway browned.
- Add onions and cook until tender and venison is browned, 5-7 minutes.
- Drain any grease, then add in garlic and cook until fragrant, 30 seconds.
- Stir in soy sauce, hoisin sauce, peanut butter, rice wine vinegar, honey, ginger, sriracha, and sesame oil.
- Add in water chestnuts and green onions and cook for 2 minutes, stirring often.
- Serve in lettuce wraps.
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