Asian Game Mince Stir-Fry with Venison or Elk

Name: Asian Game Mince Stir-Fry with Venison or Elk
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: fusion
Ingredients: 500 g ground elk or ground venison; 2 tbsp cooking oil for frying (such as rapeseed oil); 3 clove garlic cloves, finely minced; 2 tbsp fresh ginger, grated; 1 pcs red chili, seeded and finely chopped; 4 pcs scallions, sliced (white and green parts separated); 1 pcs carrot, cut into thin matchsticks; 100 g water chestnuts (drained), roughly chopped; 3 tbsp Japanese soy sauce; 2 tbsp oyster sauce; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1 tbsp brown sugar or raw sugar; 1 tsp sriracha or chili paste (optional, for a milder flavor omit); 1 tbsp toasted sesame seeds; 1 pcs bunch of fresh cilantro, roughly chopped (optional)

By Culiora

Asiatisk viltfärswok på hjort eller älg served on a plate, photographed in natural light

A quick and flavorful game mince stir-fry packed with ginger, garlic, soy sauce, and toasted sesame oil. The deep, rich flavor of elk or venison is perfectly balanced by crisp vegetables and a savory, spicy sauce. Serve piping hot in crisp lettuce cups or with freshly steamed jasmine rice.

Servings: 4
Prep time: 15 min
Cook time: 15 min
Total time: 30 min

Ingredients

500 g ground elk or ground venison
2 tbsp cooking oil for frying (such as rapeseed oil)
3 clove garlic cloves, finely minced
2 tbsp fresh ginger, grated
1 pcs red chili, seeded and finely chopped
4 pcs scallions, sliced (white and green parts separated)
1 pcs carrot, cut into thin matchsticks
100 g water chestnuts (drained), roughly chopped
3 tbsp Japanese soy sauce
2 tbsp oyster sauce
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp brown sugar or raw sugar
1 tsp sriracha or chili paste (optional, for a milder flavor omit)
1 tbsp toasted sesame seeds
1 pcs bunch of fresh cilantro, roughly chopped (optional)

Instructions

Whisk together all the sauce ingredients in a small bowl: Japanese soy sauce, oyster sauce, toasted sesame oil, rice vinegar, brown sugar, and sriracha. Stir until the sugar is dissolved and set aside.
Heat 1 tablespoon of oil in a large wok or deep skillet over high heat until smoking lightly.
Add the ground elk or venison. Spread it out evenly in the pan and leave undisturbed for 2 minutes to allow a deep, browned crust to develop. Break up the meat with a spatula and stir-fry until fully cooked through and any excess liquid has evaporated, about 3–4 minutes. Transfer the browned mince to a plate.
Lower the heat to medium-high and add the remaining tablespoon of oil to the same pan. Add the garlic, ginger, red chili, and the white parts of the scallions. Stir-fry for about 1 minute until fragrant, taking care not to burn the garlic.
Add the carrot and water chestnuts. Stir-fry for 1–2 minutes, keeping the vegetables crisp-tender.
Return the game mince to the wok and pour in the sauce. Toss well over high heat for 1–2 minutes until everything is piping hot and the meat is nicely glazed with the sauce.
Remove from the heat. Fold in the green scallion tops. Garnish with toasted sesame seeds and fresh cilantro. Serve immediately with freshly steamed rice or crisp lettuce cups.