Uh oh... another Asian dish with venison. Some may not agree with our veering off the beaten path too much, but deer exist all over the world. It tastes great, in all types of cuisines. One of the reasons why we made this blog is to show everyone how versatile venison can be. This is one of those examples. Instead of using pork, which is the traditional protein used in wontons, we substituted with venison. Although there really is nothing like a pork wonton because pork does have all that flavorful fat in it, venison wontons are a great healthy alternative. If calories isn't an issue and you are able to get ground venison with pork fat added to it, please do so. But by all means, for those who don't know, don't grind up your venison with its own fat. Rick says it tastes rather putrid and will ruin your meat.
Servings: 4 appetizer servings
Prep Time: 20 minutes
Cook Time: 5-10 minutes
- 1/2 lb. ground venison
- 1/2 tsp. sesame oil
- 2 green onions, white and light green parts thinly sliced
- 2 tsp. oyster sauce
- freshly ground black pepper
- pinch of salt
- 20-25 wonton wrappers
- 1/4 cup low sodium soy sauce
- 1 tsp. Caesar Vinaigrette with Parmesan
- Sriracha sauce, to taste
- green onion, green parts sliced
- vegetable or peanut oil
1. In a bowl, combine ground venison, 2 sliced green onions, sesame oil, oyster sauce, ground black pepper (to taste) and a pinch of salt. Mix well.
2. Beat one egg in a small bowl. With a brush, brush egg around all four sides of the wonton wrappers. Add about 1 tbs. of the venison mixture in the middle of the wrappers.
You can buy wonton wrappers in the freezer or refrigerator section at your grocery store.
To seal, fold opposite corners together. The egg helps the wrapper corners to stick.
Then the other corners... making sure that you squeeze out all air bubbles.
They should look like this... little pyramids.
3. Heat oil in a deep pan to 360 degrees. You can fill it up to submerge the entire wonton, or fill halfway. You'll have to do more flipping to make sure all sides are evenly fried, but you'll save more oil this way.
Fry in batches until golden, turning occasionally, about 2 minutes.
Drain on a paper towel.
4. To make dipping sauce, combine together soy sauce, Caesar vinaigrette, chopped green onion and Sriracha hot sauce, to taste. Adjust ingredients to your liking. Mix well. It should be salty, but also balanced by the tartness in the dressing.
If you don't have dressing, you can use lemon juice, starting off with a small amount and adjusting.
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