Spring Venison Recipes | Bone Collector

Spring Venison Recipes | Asian Lettuce Wraps

Venison Recipes | Spring Inspired Asian Lettuce Wraps

Spring Fever…we all feel it! Warmer weather, more daylight, birds are singing and gardens are soon to be planted. This warmer weather brings on cravings for fresh foods, but we can’t forget the venison stock piled in the freezer. Its due time for a spring venison recipe!

These fresh and delicious lettuce wraps will feed your fresh food craving with an Asian twist! You won’t be able to eat just one, so get ready to stuff your face with some spring time venison goodness.

Prep: 10 Minutes| Cook: 15 Minutes| Level: Easy

Ingredients

1 lb. venison tenderloin, cubed small

1 head Romaine lettuce, or lettuce of choice

½ package of Maifun Rice Noodles (optional, used for added crunch/ garnish)

1/2 cup. olive oil or vegetable oil

1 cup red onion, diced

2 cloves garlic, minced

1 tbsp. ginger, shredded or diced

¼ cup water chestnuts, diced

¼ cup shiitake mushrooms, diced

2 green onions, thinly sliced

5 tbsp. Hoisin Sauce

2 tbsp. Soy Sauce

1 tbsp. Rice Vinegar

1 tbsp. Sriracha, add more or less according to desired spice.

1 pinch salt & pepper

Preparation

  1. Prepare Maifun noodles. Take amount suggested out of package and add to bowel of hot water until soft, approximately 10 minutes. After soaked, let noodles drain and place on plate with paper towels to absorb remaining moisture. This is important for when you fry the noodles.
  1. While allowing noodles to dry, wash lettuce and place off to side to dry. Now is the time to dice, and slice remaining ingredients and set those off to the side when finished.
  1. Return to the now dried Maifun noodles. Add majority of your oil to a large pan (save approx. a tbsp. for later in the recipe) let oil heat to 400 degrees. Sprinkle cut up Maifun noodles in oil for approximately 1 minute. Noodles will sink to the bottom, once they float to the top of the oil, remove and place onto paper towels to cool.
  1. Heat remaining oil in large pan over medium high heat. Add in the cubed venison tenderloin. Season with the salt and pepper. Cook until browned.
  1. Stir in remaining ingredients, and cook until onions are tender approximately 3- 5 minutes.
  1. To serve, spoon several tablespoons of Asian venison mixture onto the center of a lettuce leaf, add Maifun noodles to top for added crunch, then wrap to enjoy the freshness!

Tips:

  1. Freeze your left over Ginger until the next time you want to enjoy more wraps. Place in a freezer safe bag, freeze for up to six months.
  1. Pick wide, large, pliable lettuce leaves. Best types of lettuce are Iceberg, Romaine and Red Lettuce.
  1. Optional toppings: Shredded carrots, pine nuts, and radish will add flavor and color to this dish.

Check out more Venison recipes!

Roast Vension recipe

Venison Football Appetizer

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