Ground Venison Banh Mi Bowls
User Reviews
5
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
558 kcal
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Course
Main Course
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Cuisine
Asian
Ground Venison Banh Mi Bowls
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This vibrant banh mi bowl recipe is packed with flavorful meat, crisp pickled vegetables, and a zesty kick from spicy sriracha mayo. This recipe is one of my favorite healthy ground venison recipes. If you're looking to try a uniquely satisfying meal with your ground venison, this recipe is the perfect choice!
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Ingredients
Meat:
- 1 lb venison ground
- 2 tablespoon olive oil
- 1 tablespoon fresh ginger grated
- 1 tablespoon garlic fresh, minced
- ⅓ cup green onion finely chopped
- ¼ cup soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
Pickled Vegetables:
- 1 cup daikon radish cut into thin ribbons
- 1 cup carrot cut into thin ribbons
- 1 cup mini cucumber cut into thin ribbons
- 1 ¼ cup water
- ¾ cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Sriracha Mayo:
- 3 tablespoon mayonnaise
- 1 tablespoon sriracha hot sauce
Other Ingredients:
- 3 cups sticky rice cooked
- cilantro leaves, for serving
- jalapeño thinly sliced, for serving
- green onion sliced at an angle, for serving
- lime wedges, for serving
Instructions
Pickled Vegetables:
- Prepare the vegetables at least 2 hours in advance.
- To a small saucepan, add water, rice vinegar, sugar, and salt. Bring to a boil and simmer until the sugar and salt have dissolved. Let the mixture fully cool before pouring it over the vegetables. This helps keep the vegetables crisp.
- Use a mandoline slicer to thinly slice the vegetables into ribbons. Use the lowest setting possible to get super thin slices. Alternatively, you can achieve a similar result with a vegetable peeler.
- Gently pack the vegetables into individual jars or containers.
- Pour the cooled pickling brine over the vegetables in each jar or container. Cover jars with lids and refrigerate until ready to use.
Sriracha Mayo:
- Combine mayonnaise and sriracha in a small bowl. Transfer to a zippered bag for drizzling. Cut a small corner off the bag when ready to serve.
Meat:
- In a small bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, and fish sauce. Set aside until ready to use.
- Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan.
- Add ground venison, ginger, and garlic to the pan. Break the meat up with a spatula and spread it into an even layer in the pan. Cook for 3-4 minutes, or until the meat is browned on one side.
- Flip the meat and cook for an additional 2-3 minutes.
- Add the soy sauce mixture and chopped green onions to the pan. Stir to combine and cook for 5-6 minutes, stirring occasionally. Most of the sauce should be absorbed into the meat and the meat should be caramelized from the sauce.
Assembly:
- Spread cooked sticky rice in the bottom of bowls. Place venison on one side of the bowl. Arrange pickled vegetables and other toppings on the other side of the bowl. Drizzle with sriracha mayo. Serve and enjoy!
Equipments used:
Notes
- You can use any ground meat of your choosing for this recipe - whether it's wild game meat, ground pork, ground beef, etc.
- Daikon radish, carrots, and cucumbers are traditional banh mi vegetables. I like to use Persian cucumbers (mini cucumbers) but English cucumbers work well too. If you can't find daikon radish, any variety of radish will work.
- You can top your bowl however you please! See recipe post for recipe variations.
- A mandoline slicer is the perfect tool for making thin vegetable ribbons. If you don't have access to one, a vegetable peeler will work as well!
- Allowing the pickling brine to cool completely ensures the vegetables stay perfectly crisp and keep their vibrant color.
- The meat in this recipe is very similar to the meat in my ground venison bulgogi tacos recipe. You can make a big batch and use the meat for 2 recipes!
Nutrition Information
Show Details
Calories
558kcal
(28%)
Carbohydrates
46g
(15%)
Protein
30g
(60%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.02g
(1%)
Cholesterol
95mg
(32%)
Sodium
1281mg
(53%)
Potassium
734mg
(16%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
5477IU
(110%)
Vitamin C
19mg
(21%)
Calcium
71mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 1281mg | 53% |
| Potassium | 734mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 5477IU | 110% |
| Vitamin C | 19mg | 21% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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