Total Prep Time: 15 minutes
Total Cook Time: 15 minutes
Total Time: 30 minutes
Total Yield: 8 – 10 servings
INGREDIENTS:
For Venison:
- 1 lb. Ground Venison
- 1 Tbsp. Avocado Oil
- 1 Tbsp. fresh Garlic, minced
- 1 Tbsp. fresh Ginger, minced (Sauce Ingredients below)
- 2 Tbsp. Brushfire Farms Original Glaze
- 1 Tbsp. Meat Church Holy Voodoo Seasoning
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Fish Sauce
- 1 Tbsp. Lime Juice
For Serving:
- Heart of Romaine lettuce, with base and top cut off
- Chopped Green Onions
- Chopped Cilantro
- Shredded Carrots
- Crushed Peanuts
- Chile Peppers
- Brushfire Farms Original Glaze
- Lime (really anything you want!)
PROCESS:
Step 1: Preheat Cast Iron Skillet or pan to medium heat and add Avocado Oil.
Step 2: Add venison and break it up as it cooks. While the venison is still pink, add Ginger and Garlic, cook for another few minutes while continuing to stir. (5 minutes total)
Step 3: Add sauce, mix together well and cook for 10 minutes, stirring it a few times to allow the sauce to thicken. Remove from heat.
Step 4: Serve in lettuce, drizzle a little bit of our Original Glaze on top of each one, add a squeeze of lime and whichever toppings you prefer!