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    Home » Hunting

    Eggroll in a Bowl with Ground Venison

    Published: Apr 15, 2020 · Modified: Oct 5, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Ground Venison seasoned with Asian Flavors and tossed with cabbage.

    This Eggroll in a Bowl is a low carb cabbage bowl recipe made with a combination of ground pork and venison. This is a quick and easy recipe that tastes just as good as the classic egg roll without the wrapper and is ready to serve in under 20 minutes. 

    I have been known to eat this Eggroll in a Bowl for dinner, and then the next morning, finish leftovers off for breakfast! It is one of my favorite keto dinner recipes to enjoy when hunger hits. It is delicious, healthy, and fast to make.

    Jump to:
    • ❤️ Why I Love This Recipe
    • 🥘 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💭 Top Tips
    • 📖 Variations
    • More Low Carb Venison Recipes
    • 📖 Recipe
    Eggroll in a bowl with ground venison

    ❤️ Why I Love This Recipe

    I love to eat asian food, so much so I make it at home often. I also always have plenty of venison on hand. The Asian flavors really compliment the deer meat. The ground pork not only adds flavor, but it adds a little more fat to the dish. 

    I love that this bowl holds all the delicious egg roll filling without the egg roll wrapper and a lot less carbs!

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    • Ground Venison and Ground Pork are used together. Venison for the lean protein and the pork is added for a little extra fat and flavor.
    • Sesame Oil adds a distinct nutty flavor to the bowl.
    • Fresh Ginger or ginger paste.
    • Fresh Garlic
    • Green Cabbage
    • Red Cabbage
    • Green onions, also known as scallions. The white and green parts are used, but separately.
    • Coconut Aminos or Soy Sauce
    • Unseasoned Rice Vinegar
    overhead shot of venison eggroll bowl

    🍽 Equipment

    Choose a large skillet with high sides to allow room for stir-frying. A wok with a wooden spatula for stir frying works great for this.

    Sharp knife for cutting vegetables

    🔪 Instructions

    Step 1:

    1. Heat the sesame oil n a large skillet over medium heat until hot. Add the scallions, garlic, and ginger. Toss and cook for 1 minute
    2. Add the ground venison and pork. Chop the meat into smaller pieces and cook, stirring for 8 minutes or until the meat has begun to brown.

    Step 2:

    1. Add the shredded cabbages, coconut aminos, and rice vinegar. Toss to coat, stir-frying for 8 minutes, or until cabbage has wilted and cooked and ground meat is browned.
    2. Serve with a drizzle of sriracha sauce (if using) and sprinkle with sesame seeds (if using)

    💭 Top Tips

    • Pre-shred the cabbage ahead of time, or buy bagged coleslaw mix. 
    • Use a Microplane zester to grate the fresh ginger. This tool helps bring the juices out more than if you were to just chop the ginger.

    📖 Variations

    • If venison cannot be found in the grocery store, you can use ground pork, ground chicken, ground turkey, or ground beef in its place.
    • Sesame oil does add an Asian flavor, however, if you do not have it readily available, olive oil is a good replacement.
    • Substitute low-sodium soy sauce for the coconut aminos.
    • Unseasoned rice vinegar is required for keto/paleo. If you do not follow either diet, then it is fine to use seasoned rice vinegar (which has sugar in it compared to unseasoned).
    • Substitute ½ to ¾ teaspoon ground ginger for the fresh ginger or use 1 teaspoon of ginger paste in place of the fresh ginger.
    • Substitute a bag of coleslaw mix or broccoli slaw for the red and green cabbage.
    Eggroll in a Bowl made with ground venison, green and red cabbage, and drizzled with sriracha sauce with a skillet blurred in the background.

    More Low Carb Venison Recipes

    • Thai Basil Venison {Low carb, Keto, Paleo friendly}
    • Venison Breakfast Sausage - Air Fryer Recipe
    • Keto Sloppy Joes with Ground Venison
    • Venison Fajitas

    *If you made this Eggroll in a Bowl with Ground Venison, please give it a star rating*

    📖 Recipe

    Eggroll in a Bowl with Ground Venison

    Shelby Law Ruttan
    Ground Venison seasoned with Asian Flavors and tossed with cabbage.
    5 from 4 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Wild Game Recipes
    Cuisine Asian
    Servings 4
    Calories 313 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • ¾ pound ground venison
    • 6 ounces ground pork
    • 1 tablespoon sesame oil
    • 2 green onions , sliced, white part only with greens reserved
    • 2 large garlic cloves
    • 1 teaspoon grated fresh ginger
    • ¼ cup diced onion
    • 3 cups white cabbage thinly sliced
    • 1 cup red cabbage thinly sliced
    • 2 tablespoons coconut aminos
    • 1 tablespoon unseasoned rice vinegar
    • Sriracha sauce optional
    • Toasted sesame seeds optional

    Instructions
     

    • Heat the sesame oil n a large skillet over medium heat until hot. Add the scallions, garlic, and ginger. Toss and cook for 1 minute
    • Add the ground venison and pork. Chop the meat into smaller pieces and cook, stirring for 8 minutes or until the meat has begun to brown.
    • Add the cabbage, coconut aminos, and rice vinegar. Toss to coat. Cook for 8 minutes, or until cabbage has wilted and cooked and ground meat is browned.
    • Serve with a drizzle of sriracha sauce (if using) and sprinkle with sesame seeds (if using)

    Video

    Nutrition

    Serving: 1gCalories: 313kcalCarbohydrates: 8gProtein: 27gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 99mgSodium: 274mgPotassium: 585mgFiber: 2gSugar: 3gVitamin A: 363IUVitamin C: 35mgCalcium: 56mgIron: 3mg
    Keyword Eggroll in a Bowl, eggroll in a bowl with ground venison
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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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    Welcome! I'm Shelby, author of Honeybunch Hunts. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

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