Asian Venison Lettuce Cups
Preparation: 20 minutes
A fresh and healthy dish! Works well with any of our lean, farm fresh ground meats.
1 Tbs olive oil
1 pound Highland Farm ground venison (elk or bison would be great, too!)
2 cloves garlic, minced
1 onion, diced
1/4 cup hoison sauce
2 Tbs soy sauce
1 Tbs rice wine vinegar
1 Tbs freshly grated ginger
1 Tbs Sriracha, optional
1 (8 oz) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and fresh ground pepper, to taste
1 head butter lettuce
Heat olive oil in a saucepan over medium high heat. Add ground venison and cook until browned, about 3-5 minutes, making sure to crumble the meat as it cooks. Drain if necessary.
Stir in garlic, onion, hoison sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onion until tender, about 1-2 minutes; season with salt and pepper, to taste. To serve, spoon several tablespoons of the venison mixture into the center of a lettuce leaf, taco-style.