Ingredients:

  • 1 lb ground venison
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup yellow onion, finely diced
  • 14 oz pre-shredded coleslaw mix
  • 2 stalks green onions, sliced into 1-inch pieces
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sriracha
  • 1/2 tsp ground black pepper

Instructions:

  1. Set a large skillet or wok over medium-high heat and add the olive oil. Once the oil shimmers, add the ground venison, breaking the meat apart with a spatula and cooking until mahogany-brown and no longer pink.
  2. Stir in the diced yellow onion, minced garlic, and grated ginger. Sauté for 2–3 minutes until the onion is translucent and the garlic is fragrant.
  3. Add the pre-shredded coleslaw mix and stir-fry for 3–5 minutes until the cabbage begins to soften but retains a slight crunch.
  4. Whisk together the soy sauce, toasted sesame oil, sriracha, and black pepper in a small bowl. Pour the glaze over the mixture and toss for another 2 minutes until the liquid reduces into a glossy coating.
  5. Fold in the sliced green onions at the very end and serve immediately.