venison lettuce wraps

Name: Venison Lettuce Wraps
Prep time: 15 min
Cook time: 25 min
Yield: 2
Cuisine: American
Ingredients: - romaine lettuce leaves; 1 pound(s) ground venison; 1 large onion, chopped; 2 tablespoon(s) minced garlic; 1 tablespoon(s) reduced-sodium soy sauce; 1/4 cup(s) hoisin sauce; 2 teaspoon(s) minced fresh ginger; 1 tablespoon(s) rice wine vinegar or red wine vinegar; 2 teaspoon(s) sweet asian chili pepper sauce; 1 can(s) (8 oz.) sliced water chestnuts or bamboo shoots, drained, finely chopped; 1 bunch(es) green onions, thinly sliced; 2 teaspoon(s) asian sesame oil

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

A different taco?

►

(3 ratings)

yield 2 / 4

prep time 15 Min

cook time 25 Min

method Stove Top

Ingredients For venison lettuce wraps

romaine lettuce leaves
1 lb

ground venison
1 lg

onion, chopped
2 Tbsp

minced garlic
1 Tbsp

reduced-sodium soy sauce
1/4 c

hoisin sauce
2 tsp

minced fresh ginger
1 Tbsp

rice wine vinegar or red wine vinegar
2 tsp

sweet asian chili pepper sauce
1 can

(8 oz.) sliced water chestnuts or bamboo shoots, drained, finely chopped
1 bunch

green onions, thinly sliced
2 tsp

asian sesame oil

How To Make venison lettuce wraps

1
Rinse lettuce leaves, keeping them whole. Set aside to drain.

2
Cook venison in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili sauce.
3
Cook until the meat is crumbled and brown. Add water chestnuts or bamboo shoots and green onions. Cook until onions begin to wilt, about 2 minutes. Stir in sesame oil.
4
Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture into center of the lettuce leaves and eat like a taco. ( I used two different stir fry mixes I had in the freezer, so we dressed it up with squash, cauliflower, asparagus, red bell pepper, yellow bell pepper, broccoli, carrots, and snap peas in addition to the onions
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