This year my husband and I both managed to stack the deep freezer with deer, so I figured I would try a few new recipes. This incredibly easy version of Mongolian venison using ground meat, is a recipe that’s been put into regular rotation. Paired with some egg rolls or dumplings, it’s kind of like having takeout without actually having to buy takeout.
Ingredients for Mongolian Venison
1 lb ground venison
Olive oil
Salt and pepper to taste
3 tbs minced garlic
4 tbs brown sugar
¼ c soy sauce
¼ C hoisin sauce
¼ tsp ginger
¼-1/2 tsp red pepper flakes
2 tsp sesame oil
1 tbs corn starch
Green onions
Chopped peanuts
Add a few tbs of oil to a large skillet, and heat over medium high. Add your venison, and season with salt and pepper. Cook venison until brown, chopping it up into small pieces with a spatula. Let it get a good brown on it so it’s slightly crisp.
In a small bowl, add the minced garlic, brown sugar, soy sauce, hoisin sauce, ginger, red pepper flakes and sesame oil. Mix well. This will be your sauce.
In another small bowl, combine 1 tbs cornstarch and ½ cup of water. Add to the sauce and whisk well.
Once your meat is browned, add your sauce to the pan of meat and let it bubble, mixing every few minutes to prevent it from burning. Once the sauce is thick enough for your liking, remove from the heat.
Serve over rice.
We like ours topped with green onions, chopped peanuts and yum yum sauce. Give it a try this week! I think your family will enjoy it as well.
