Venison Egg Roll In A Bowl - Miss Allie's Kitchen (2024)

This Venison Egg Roll In A Bowl recipe is a healthy, fast and flavorful way to use up ground deer meat for a light dinner or meal prep idea.

Venison egg roll in a bowl is becoming one of my go-to recipes in my monthly rotation. It’s such an unexpected way to use up ground deer or game meat and it’s totally transformative.

While our family doesn’t subscribe to any one way of eating, this is a great option for those that are gluten-free (just use coconut aminos), dairy-free, low carb, keto or you can even make a few tweaks to make the recipe Whole30 compliant. The options are endless here.

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INGREDIENTS AND KITCHEN TOOLS

Ground venison

Duck fat, avocado oil, deer/beef tallow or high heat tolerant cooking oil

Onion, finely diced

Red or orange bell pepper, julienned

Grated carrots (about 2 medium carrots)

Cabbage, sliced (about 6 heaping cups)

Garlic, minced

Fresh ginger, minced or grated

Orange, juiced

Lime, juiced

Rice wine vinegar, optional

Soy sauce or coconut aminos (depending on your taste)

Sesame oil, optional

For topping: Green onions, sesame seeds, sriracha, coconut aminos OR soy sauce mixed with a little honey

Substitutions/suggestions

When it comes to protein, you can absolutely use whatever type of red or game meat you have on hand for this recipe. I’d even recommend adding in some pork fat (maybe half venison half ground pork) if you have pork on hand and prefer an even milder flavor.

If you’re gluten-free be sure to use gluten-free soy sauce, tamari, or my favorite: coconut aminos. Coconut aminos are a bit sweeter and thicker than soy sauce. We adore it! This recipe has been tested with both soy and coconut aminos. Both work perfectly.

If you don’t have rice wine vinegar or sesame oil, just omit it. They just add extra flavor and won’t totally ruin your recipe if not added.

KITCHEN TOOLS

You really don’t need much for this super simple recipe. You’ll want a sharp knife and good cutting board for prepping all your vegetables. I personally like cooking this recipe in a wok, but a large pan will work as well.

STEP BY STEP

Step 1: Heat a wok or large pan over medium-high heat and add your cooking oil/fat. Brown the venison for about 8 minutes until cooked, remove from the pan, and set it aside on a plate.

Step 2: If needed, add a bit more cooking oil/fat. Add the onion and pepper and cook for 3-5 minutes until the onion starts to soften and become translucent.

Step 3: Then, add the cabbage and carrots, stirring frequently. Cook for 5-7 minutes until the cabbage starts to wilt and reduce.

Step 4: Then, add the garlic and ginger and cook for 1-2 minutes before adding the cooked venison, orange juice, lime juice, rice wine vinegar (if using), and soy sauce to the pan.

Step 5: Still and toss well to combine and cook for an additional 5 minutes (or so) until the cabbage is well cooked and the moisture is absorbed. Remove the pan from the heat and stir in the sesame oil.

Step 6: To serve, top a portion with green onions, sesame seeds, sriracha, and if you’d like, some coconut aminos or soy sauce mixed with a bit of honey (or get creative with toppings!). Enjoy!

COMMONLY ASKED QUESTIONS

Does this have egg in it?

No, but you’re welcome to add it. I find that there’s so much cabbage that I don’t care for it in there. Egg rolls usually don’t have egg in the filling, the egg name comes from the egg wrappers. My husband also doesn’t it eggs. Yay, me. LOL!

What to eat with venison egg roll in a bowl?

We usually eat this as is! I like to add green onion, sesame seeds, sriracha, and a drizzle of coconut aminos before eating. However, you can serve this over rice or cauliflower rice if you’d like. This will also stretch the recipe giving you about 6+ servings out of the recipe.

STORING AND REHEATING

This recipe is crazy easy but there is 10-15 minutes worth of chopping that goes on to start. So, you can 100% pre-chop the onion, pepper, cabbage and garlic and grate the carrot and ginger a day or so before you want to make this recipe.

Venison egg roll in a bowl also stores wonderfully in the fridge for 2-3 days and can be reheated in a pan or microwave! A great make-ahead or meal-prep idea.

OTHER RECIPES YOU’LL LOVE

If you are on the hunt for quick and easy dinner recipes I highly suggest my Venison stir fry. Made in one pan, this dish comes together in no time. We also love taking taco Tuesday to the next level with these Venison fajitas or Venison tacos. If you love a good meatball, you have to try these smoked venison meatballs w/ sticky sauce. Another quick and easy dinner that we can’t live without is my Venison stuffed peppers. For more inspo and amazing recipes, grab a copy of my bestselling cookbook, Venison Every Day!

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