Venison Soboro Recipe | Easy Ground Deer Meat Rice Bowl скачать в хорошем качестве

Venison Soboro Recipe | Easy Ground Deer Meat Rice Bowl

In this video, I’m making Venison Soboro — a simple and flavorful Japanese-style ground deer meat recipe that’s perfect over rice. If you’ve got ground venison in the freezer and want something different from burgers, chili, or tacos, this wild game recipe is a must-try. Soboro is traditionally made with ground meat simmered in soy sauce, mirin, and sugar — but today we’re using fresh venison to create a high-protein, incredibly tender wild game rice bowl that’s ready in minutes. This is an easy venison recipe that works great for: Weeknight dinners Wild game meal prep Using up ground deer meat Introducing friends and family to venison If you hunt and process your own deer, this is a great way to honor the harvest and turn ground venison into something unique and packed with flavor. Venison Soboro Serves: 4-6 Time: 20–25 minutes Ingredients: 2lb ground venison 1 onion, small diced 5 cloves garlic, minced 2 Tbsp fresh ginger, brunoise(fine dice) 1.5 oz sake 1 oz mirin 2–3 oz soy sauce (start with 2, adjust) 1 Tbsp sesame oil To Taste - Salt and Pepper Optional for serving: Steamed white rice Raw Egg Yolk Sliced green onions Toasted sesame seeds Chili Crunch Directions: 1. Build the Aromatic Base Heat a large skillet over medium heat. Add diced onion with a small pinch of salt. Cook 4–5 minutes until softened and just starting to turn translucent. Add garlic and ginger. Cook 30–45 seconds until fragrant — do not brown. 2. Brown the Venison Add ground venison directly to the pan. Using a wooden spoon or spatula, break it up into very small crumbles — traditional soboro is finely textured, not chunky. Cook 4–5 minutes. Avoid overcooking; venison dries quickly. 3. Deglaze & Glaze Pour in sake and let it simmer for 60 seconds to cook off the alcohol. Add mirin reduce, then add the soy sauce. Start with 2 oz soy sauce, taste later before adding more. Simmer on medium-low for 3–5 minutes until the liquid reduces and lightly glazes the meat. You want it moist, not soupy. 4. Final Balance Taste and adjust: More soy for salt depth Tiny drizzle sesame oil if you want more aroma The texture should be glossy and slightly sticky. Serve over hot rice. Garnish: Create a clean line of soboro over rice Add a raw egg yolk chili crunch Finish with green onion and sesame seeds Pro Tip: Use the edge of a spoon to scrape off ginger skin instead of a knife. It removes the peel easily without wasting the flavorful flesh underneath. If your venison is very lean (which it likely is), you can add 1–2 tablespoons of neutral oil when browning to improve mouthfeel. Cooking Gear Used(Amazon Affiliate Links): Ninja NeverStick Professional Hard-Anodized - https://amzn.to/4byT5Jq Noble Professional 11.5 Inch Ceramic Honing Rod - https://amzn.to/4rzsy4l Whether you’re new to cooking wild game or looking for new venison recipes, this one is simple, fast, and absolutely delicious. If you’re into hunting, fishing, and turning your harvest into incredible meals, hit that like button and follow for more wild game tips, skills, and recipes every week.