Savory Asian-Style Steamed Venison Ground
Nutritional value per serving
Calories250kcal
Carbs6gram
Fat10gram
Protein28gram
Ingredients
- Ground venison (preferably fresh, bright red color)400 g
- Ginger, freshly grated (look for firm, smooth skin)1 tbsp
- Garlic cloves, minced (choose firm cloves without sprouts)3 pieces
- Soy sauce (use low sodium if preferred)2 tbsp
- Shaoxing wine or dry sherry (optional, adds depth)1 tbsp
- Sesame oil (toasted for rich aroma)1 tsp
- Scallions, finely chopped (fresh green color)2 pieces
- White pepper (freshly ground if possible)1/4 tsp
- Sugar (balances savory flavors)1/2 tsp
- Salt (to taste)to taste n/a
This Asian-style steamed ground venison recipe offers a flavorful and healthy alternative to traditional meat dishes. Combining lean venison with classic aromatics like ginger, garlic, and soy sauce, then steaming carefully preserves moisture and intensifies taste without added fat. The total cost of ingredients is approximately $7 USD, €6, £5, and ₹550, making it both economical and nutritious. Each serving provides about 250 kcal, featuring a good protein boost suitable for a balanced diet. It is an easy recipe with a cooking time of about 35 minutes, perfect for any skill level. Food safety is paramount; ground venison must reach an internal temperature of 71°C (160°F) to ensure harmful bacteria are eliminated. Follow the step-by-step guide below for a foolproof, aromatic meal!
Preparation instructions
Prepare the marinade
1In a mixing bowl, combine the ground venison with grated ginger, minced garlic, soy sauce, Shaoxing wine (if using), sesame oil, white pepper, sugar, and a pinch of salt. Mix thoroughly with clean hands or a spoon until all ingredients are well incorporated. This allows the flavors to meld and tenderizes the meat slightly. (5 minutes)
Set up the steamer
2Prepare a steamer by filling a pot with about 2 inches (5 cm) of water. Bring to a gentle boil over medium heat. Ensure the water does not touch the steaming basket or plate to prevent sogginess. Use vegetable or banana leaves for lining if desired to prevent sticking. (5 minutes)
Shape the venison mixture
3Form the marinated venison into bite-sized round or oval patties, approximately 2 inches (5 cm) in diameter and about 1/2 inch (1.25 cm) thick. This ensures even steaming and quick cooking. Place the patties onto a heatproof plate or steaming basket lined with baking parchment or leaves. (5 minutes)
Steam the venison
4Place the plate or basket into the steamer over the boiling water. Cover with a tight-fitting lid to trap steam. Steam the venison for 15-18 minutes, or until the internal temperature reaches at least 71°C (160°F). Use a clean meat thermometer inserted in the center to check doneness to guarantee food safety. Cooking until fully done prevents risk of harmful bacteria. (18 minutes)
Garnish and serve
5Carefully remove the steamed venison patties from the steamer. Sprinkle chopped scallions over the top for fresh flavor and color. Serve immediately with steamed rice or your choice of vegetables. The steaming method keeps the venison moist and tender with a delicate texture. (2 minutes)
Cooking Tips
-Always wash your hands, utensils, and surfaces thoroughly after handling raw venison to avoid cross-contamination.
-If you don’t have Shaoxing wine, dry sherry or a splash of rice vinegar can work as a substitute.
-For a spicier version, add a pinch of chili flakes or finely chopped fresh chili to the marinade.
-If you don't have a steamer, you can create a makeshift one by placing a metal rack inside a pot with water beneath and covering with a lid.
-Use a meat thermometer to ensure the venison patties are cooked to a safe internal temperature of 71°C (160°F).
Equipment
- Steamer (bamboo or metal) or a large pot with a steaming rack
- Mixing bowl
- Meat thermometer
- Knife and chopping board
- Grater (for ginger)
- Spoon or hands for mixing
- Heatproof plate or steaming basket liner (banana leaf or parchment paper)
Grocery Shopping List
- [ ] Ground venison (400 g) — Choose fresh, bright red meat with firm texture from the meat counter.
- [ ] Fresh ginger root — Look for smooth, firm skin without wrinkles.
- [ ] Garlic cloves (3 pieces) — Pick firm garlic bulbs without green shoots.
- [ ] Soy sauce (low sodium optional) — Select a good quality soy sauce for authentic flavor.
- [ ] Shaoxing wine or dry sherry (optional) — Available in the Asian aisle; adds depth to flavor.
- [ ] Sesame oil (toasted) — Provides aromatic nutty flavor; a little goes a long way.
- [ ] Scallions (2 pieces) — Select crisp, fresh green stalks.
- [ ] White pepper — Freshly ground if possible, available in spice section.
- [ ] Sugar — Common pantry item, balances flavors.
- [ ] Salt — Essential seasoning.
Approximate total cost: $7 USD
FAQ
Can I use ground beef instead of venison?
Yes, you can substitute ground beef or ground turkey if you prefer. Adjust cooking time accordingly and ensure the internal temperature reaches 71°C (160°F) for safety.
How do I know when the venison is fully cooked?
Use a meat thermometer to check the internal temperature. The safe internal temperature for ground venison is 71°C (160°F). The patties should also be firm and no longer pink inside.
Can I prepare this recipe without a steamer?
Yes, you can use a large pot with a steaming rack or even a metal colander placed over boiling water with a lid to create a steaming environment.
Is it safe to eat venison rare?
It's not recommended to eat ground venison rare, as harmful bacteria can be present. Always cook ground game meat to a minimum internal temperature of 71°C (160°F) to ensure safety.
Can I add vegetables to this dish?
Absolutely! Serve with steamed or stir-fried vegetables like bok choy, broccoli, or snap peas for a balanced meal.