Venison Thai Lettuce Wraps

Author: Maddie Kovach

Ingredients:

• 1 large head of romaine lettuce
• 2 tablespoons vegetable oil
• 1 medium sweet onion, chopped
• 2 tablespoons ground ginger (fresh or powder)
• 3 cloves garlic, minced
• 1 pound ground venison
• 1 ½ tablespoon soy sauce
• 3 tablespoons fish sauce (I prefer Hokan fish sauce)
• 1 lemon, juiced
• 2 large scallions, chopped
• ½ cup fresh cilantro, chopped
• ¼ cup peanuts, chopped

Directions:

1. Heat oil in large skillet. Start to sauté minced garlic and onion until onion is translucent. Once onion is translucent, start to add in ground venison.
2. Mix ginger in with meat, stir. Cook meat until there is no pink. Should be about 5 minutes.
3. Add in all liquid ingredients: soy sauce, fish sauce and lemon juice. Mix it all together in the skillet until everything is evenly coated with liquid. Finish cooking for another 2-3 minutes.
4. Add in scallions, cilantro and peanuts. Scoop mixture into lettuce, wrap them up and serve!