venison lettuce wraps
(3 ratings)
A different taco?
►
(3 ratings)
yield
2 / 4
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For venison lettuce wraps
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romaine lettuce leaves
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1 lbground venison
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1 lgonion, chopped
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2 Tbspminced garlic
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1 Tbspreduced-sodium soy sauce
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1/4 choisin sauce
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2 tspminced fresh ginger
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1 Tbsprice wine vinegar or red wine vinegar
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2 tspsweet asian chili pepper sauce
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1 can(8 oz.) sliced water chestnuts or bamboo shoots, drained, finely chopped
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1 bunchgreen onions, thinly sliced
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2 tspasian sesame oil
How To Make venison lettuce wraps
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1Rinse lettuce leaves, keeping them whole. Set aside to drain.
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2Cook 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.
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3Cook 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.
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4Arrange 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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