In what promises to be a neverending winter I’ve been working my way through the 2017 deer season’s venison supply (although as I write this, a cold March rain riding on the back of a blustery late-winter wind is decimating the snowpack at the end of my driveway). This past November, the two camps I hunt out of managed to harvest four deer, and since we’ve got to split that meat between up to a dozen hunters, I’ve been stretching what I’ve got as far as possible.
To that end, I’ve started making one-bowl dishes that incorporate venison at their base before I add in other ingredients that I really enjoy. One of my go-to meals is what I call a Deerburger Bowl; it starts with seared ground venison and then I add in whatever I like and have at hand. This dish is rich, moderately spicy, and like most preparations of wild game, if treated simply and cooked properly it is ridiculously delicious and ultra-healthy. The recipe below packs nearly 70grams of protein into a single bowl, is low in fat, and has all the ‘goodies’ inherent in quickly searing raw asparagus and leaving it crunchy. I imagine this would be all the better to the enterprising forager that procures some wild asparagus this spring uses it in making this dish. I’ve also used other seafood and greens, but this is my standard.
(Makes 8-10 servings)
- 3lbs of ground venison
- 2lbs of 26/30 size (extra-large) shrimp, de-veined and peeled
- 40 stalks of asparagus, trimmed and chopped into 1 ½ inch pieces
- 1/8 cup of water
- 5tbsp olive oil
- 3tbsp sambal hot sauce
- Salt & pepper to taste.
Using a deep, heavy pan or a deep wok over medium-high heat, heat 3tbsp of olive oil. Add the ground venison, salt and pepper to taste, and increase the heat to high. Brown the venison quickly and thoroughly before removing it to a separate bowl using a slotted spoon.
Add 1tbsp of olive oil to the same pan and add the shrimp. Cook over high heat until they are firm. Remove to the same bowl as the venison and mix the two together.
Add the remaining olive oil to the same pan and add the chopped asparagus. Sear the asparagus and toss to ensure even browning; it should be hot but still crunchy because no one in their right mind likes stringy, overcooked asparagus. Once the asparagus is seared, add the water and mix in the hot sauce, browned venison, and shrimp. I stir this over high heat for a minute or two more to coat everything with the hot sauce before I pour the whole thing into bowls for storage for the week.
These bowls are great underneath a couple of sunny-side up eggs for a quick hearty breakfast, or heat one up for lunch or dinner (or both!) and serve it over wild rice before pouring yourself a cold beer.
You’ve earned it.