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Author Topic: Venison Egg Roll in a bowl  (Read 531 times)
charby
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« on: October 24, 2018, 08:44:57 AM »

Friend of mine shared this, she makes it from the deer she harvests.

I'm going to try it, but with thinly sliced venison

For those of you that asked 😉 Venison Egg Roll in a Bowl:
 2lb ground venison (can use any ground meat, or go meatless)
 2 onions, chopped
 3 TBS fresh ginger, fine chopped
 2 TBS garlic, fresh or dried minced
 1 tsp black pepper
 1/2 TBS red pepper flakes
 1/2TBS Italian seasonings (oregano, parsley, basil)
 3TBS Mirin
 3 TBS aminos or soy sauce
 1 1/2 TBS sesame oil
 1/2 head green cabbage, shredded
 1/2 head purple cabbage, shredded
 1 1/2 c. carrot, shredded
 1/3 cup beef broth/mushroom stock
 2 over easy eggs per bowl
 Green onion, chopped (garnish)
 Asian hot sauce of choice (we like Gochugang) Sriracha is good, too.

In LARGE sautÚ pan, brown meat, then add onions. SautÚ until translucent. Add ginger, garlic, pepper, red pepper, and herbs. Cook a minute or two until fragrant. Add mirin and aminos. Cook a few minutes until slightly reduced. Set aside in bowl.

Add sesame oil to pan. Add cabbage and carrots. Cover and cook down. Add broth when cabbage begins to soften. When cabbage is tender, add to bowl of meat and mix. Season to taste.
 
Serve with eggs, green onion, and sauce on top.
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MillCreek
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« Reply #1 on: October 24, 2018, 10:53:31 AM »

^^^I have seen this before in other recipes, but what is the point of liquid aminos as an ingredient?  I have seen this in the health food aisle of the grocery store.  Is it vegan and people use it for that reason, or does it have some sort of claimed health benefits?
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MillCreek
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Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
You are one lousy risk manager.
charby
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« Reply #2 on: October 24, 2018, 11:16:36 AM »

^^^I have seen this before in other recipes, but what is the point of liquid aminos as an ingredient?  I have seen this in the health food aisle of the grocery store.  Is it vegan and people use it for that reason, or does it have some sort of claimed health benefits?

I would use soy or fish sauce but, I understand aminos is lower salt alternative compared to soy sauce. Then it gets touted as amnion acids, non GMO, non preservative, etc.
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Mike Irwin
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« Reply #3 on: October 25, 2018, 02:39:52 AM »

Fish sauce...

God awful smelling, not much better tasting, but it's incredible how much flavor it adds to just about everything.
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MillCreek
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« Reply #4 on: October 25, 2018, 03:11:16 AM »

I recently found Red Boat fish sauce at my local Trader Joe's and snatched up a bottle.  It is supposed to be among the best, so I am anxious to try it.
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MillCreek
Snohomish County, WA  USA


Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
You are one lousy risk manager.
Mike Irwin
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« Reply #5 on: October 25, 2018, 03:24:15 AM »

Most common fish sauce around here is Squid Brand. Get a pretty big bottle for not a lot of money.

Basically a liquid salt lick.

I mixed some in with the butter that I put on my popcorn once...

That was REALLY interesting.
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Fly320s
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« Reply #6 on: October 25, 2018, 04:18:42 AM »

but it's incredible how much flavor it adds to just about everything.

Salt and umami for the win.
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MillCreek
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« Reply #7 on: October 25, 2018, 06:16:33 AM »

The last couple of times I have made my homemade Caesar salad dressing, I have substituted fish sauce for the anchovy paste.  I figure fish sauce is pretty much fermented anchovies.  I use 1/2 tsp fish sauce to substitute for one anchovy filet. I could not tell a difference in the taste.  I can tell a difference when I leave the anchovies out all together, and I like it much better with the anchovies.  Of course, my dressing recipe has anchovy or fish sauce, Worchestershire sauce and Parmesan cheese, so it is full of unami.
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Regards,
MillCreek
Snohomish County, WA  USA


Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
You are one lousy risk manager.
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