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Venison Lettuce Wraps

Russ Myers


A different taco?

★★★★★ 3 votes
2 / 4
15 Min
25 Min
Stove Top


romaine lettuce leaves
1 lb
ground venison
1 large
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(s)
(8 oz.) sliced water chestnuts or bamboo shoots, drained, finely chopped
1 bunch
green onions, thinly sliced
2 tsp
asian sesame oil


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

About Venison Lettuce Wraps

Course/Dish: Tacos & Burritos, Wild Game
Main Ingredient: Wild Game
Regional Style: American