Venison Lettuce Wraps

These venison lettuce wraps are a delicious and healthy meal that can be thrown together in a pinch.

lettuce wraps on white plate with ground venison and rice

Like on the days when you’re in the depths of laundry, housework, homeschool, and working from home, and suddenly you come up for air and all eyes are upon you. The little people are starving to death even though they have been sneaking apples and cheese sticks out of the kitchen like a Shawshank inmate smuggling rocks out of his cell.

Did you lay out meat for dinner? No, of course not. Why would you do something like that? It’s not like your family eats dinner every single night. How could you have known to prepare for such an event?!

Fret not, Mama.

These venison lettuce wraps are what I consider “fast food”. (Ya know, if you don’t consider the scouting, hunting, harvesting, and processing that takes place before the venison lands in my freezer.) You just sauté veggies, brown meat, season it, and pile it all into a lettuce cocoon. Frankly, I’d rather do that than bundle up children, look for missing socks, strap everyone in the car, and go out to eat somewhere.

Venison is a staple in our diet.

It’s incredibly versatile, super healthy, and frankly, we have an abundance of it. These asian lettuce wraps were a totally new way for us to utilize our ground venison, and they have definitely earned their place in our meal rotation.

If you don’t have access to venison, you can always substitute ground beef or turkey, but you’ll want to be sure to drain off any excess grease. My recipe doesn’t mention that because venison is so lean there isn’t really anything to drain.

Wanna know a little secret?

You remember how I said I didn’t have meat thawed out for dinner?

Well, sometimes, I get really lazy innovative and just throw the ground venison in the pan still frozen, and cook it that way. It tastes just as good, and no one has to know I didn’t start thinking about dinner at breakfast time!

cast iron skillet with ground venison, wooden spoon, and Ginger and Lemongrass essential oils

Ingredients

  • 1 tbsp olive oil
  • 1/2 yellow onion- diced
  • 2-3 small sweet peppers- diced
  • 1 pound ground venison or beef
  • 2 cloves garlic- minced
  • 1/4 cup hoisin sauce
  • 3 drops Ginger essential oil
  • 2 drops Lemongrass essential oil
  • bunch of butter lettuce leaves-washed and dried
  • 1 bunch green onions, chopped (optional)

Directions

  1. Heat olive oil in skillet over medium heat, then sauté onion and peppers until slightly tender.
  2. Add ground venison to vegetable mixture and cook until brown.
  3. Next, add minced garlic and hoisin sauce to the meat and veggie mixture, stir to combine, and simmer for 5-7 minutes.
  4. Add 4 drops of Ginger essential oil and 3 drops of Lemongrass essential oil to meat, then stir to combine.
  5. Spoon into lettuce leaves and top with green onions.
Venison Lettuce Wraps

Venison Lettuce Wraps

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 1 tbsp olive oil
  • 1/2 yellow onion- diced
  • 2-3 small sweet peppers- diced
  • 1 pound ground venison or beef
  • 2 cloves garlic- minced
  • 1/4 cup hoisin sauce
  • 3 drops Ginger essential oil
  • 2 drops Lemongrass essential oil
  • bunch of butter lettuce leaves-washed and dried
  • 1 bunch green onions, chopped (optional)

Instructions

  1. Heat olive oil in skillet over medium heat, then sauté onion and peppers until slightly tender.
  2. Add ground venison to vegetable mixture and cook until brown.
  3. Add minced garlic and hoisin sauce to the meat and veggie mixture, stir to combine, and simmer for 5-7 minutes.
  4. Add 4 drops of ginger essential oil and 3 drops of lemongrass essential oil to meat and stir to combine.
  5. Spoon into lettuce leaves and top with green onions.

Notes

Venison is super lean, so I didn't have to drain it. If you're substituting ground beef, you may want to reverse steps 1 and 2, and drain the grease off after browning the meat.

We like to serve our lettuce wraps with rice cooked in coconut milk. The kids love rice prepared this way, and it's extra filling since they are little bottomless pits.

For safetly, it's important to only use essential oils that are pure and suggested for internal use.

Did you make this recipe?

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Try our other venison recipes

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