Venison Lettuce Wraps


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Another Easy & Delicious Wild Game Recipe for Beginners, with Venison

Cooking with venison offers a unique experience, both for the cook and your family. With its rich and robust flavor, presents a canvas for creating exceptional dishes that stand out on any dining table. If you’re curious about how to handle this exceptional meat, read on for a step-by-step guide to mastering easy and delicious Venison Lettuce Wraps.

Venison Lettuce Wraps by Katie O. Selvidge of Everly & Raine Co.

Exploring the Ingredients

Let’s gather the ingredients needed for these wraps:

For the Filling

  • 1 pound ground venison
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (optional)
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 cup finely chopped walnuts
  • 1/2 cup shiitake mushrooms, finely chopped (optional)
  • Salt and pepper, to taste
  • Butter lettuce leaves, washed and separated

For the Sauce

  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or maple syrup (for a touch of sweetness)

For Garnish

  • Chopped green onions

Quick Ingredient Note: There are some ingredients I’ve marked as optional. That’s because someone in my family doesn’t love them. Therefore, feel free to adjust however you need!

Crafting the Perfect Venison Filling

  1. Searing the Venison: Heat up your skillet over medium-high heat and add the vegetable oil. Once the oil shimmers, introduce the ground venison to the pan. Allow it to sear and brown beautifully, using a spatula to break it apart as it cooks. Then, transfer the venison to a separate dish.
  2. Infusing Aromatics: In the same skillet, toss in the finely chopped onion, minced garlic, and minced ginger. These aromatic elements are the foundation of flavor in your wraps. Saute them until they become fragrant and tender.
  3. Marriage of Flavors: Return the cooked venison to the skillet, allowing it to combine harmoniously with the sauteed aromatics. This is where the magic begins, as the flavors meld to create a mouthwatering base.
  4. Umami Elevation: In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar. Drizzle this umami-packed mixture over the venison blend, stirring to ensure an even distribution of flavors.
  5. Textural Delights: Add the finely chopped walnuts and shiitake mushrooms to the skillet, introducing a delightful crunch and earthiness to the filling. Stir-fry for a few minutes, allowing the mushrooms to soften and the flavors to intertwine.
  6. Season with Precision: Every great dish requires a touch of seasoning. Sprinkle salt and pepper to taste, enhancing the natural flavors of the ingredients without overpowering them.

Mix the Sauce

A good sauce has the power to elevate a dish from ordinary to extraordinary. Here’s how to create a sauce that perfectly complements your Venison Lettuce Wraps:

  1. Balancing Act: In a separate bowl, combine soy sauce, sesame oil, rice vinegar, and a hint of honey or maple syrup.
Easy & Delicious Venison Lettuce Wraps

Wrap it Up

Now, it’s time to assemble your Venison Lettuce Wraps:

  1. Lettuce Leaves as Your Canvas: Imagine the vibrant green butter lettuce leaves as a canvas awaiting your culinary masterpiece. These leaves not only provide a refreshing crunch but also serve as a vessel for the flavorful filling.
  2. Filling the Void: Carefully spoon the venison mixture onto the center of each lettuce leaf, creating wraps that are visually appealing and bursting with flavor.
  3. Sauce: The Final Flourish: Drizzle the prepared sauce over the venison mixture, allowing it to cascade gracefully, infusing every bite with its delectable essence.
  4. Garnish with Finesse: Elevate the presentation and taste of your wraps by garnishing them with chopped green onions and chopped peanuts. These finishing touches add a pop of color, texture, and a delightful contrast to the flavors.

Refreshing Venison Lettuce Wraps

I love to use this recipe towards the end of summer when the family wants something refreshing, but we still have deer meat in the deep freezer. These are so satisfying, but also refreshing at the end of a hot Oklahoma day.

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Photographs by Leah Payne