Ground Game with Rice and Eggs

A camp plate with a base of rice topped with ground game stew, an egg, and garnished with fried onion.

This Asian-influenced ground game with rice and eggs is an effective preparation to create a tasty and tender meal. The game can be any red meat including but not limited to venison, buffalo, or even beef.

There are many game cuts that can be tough and gamey when cooked and this process helps avoid this. There are two elements that help with this, firstly the grinding process which breaks up tough muscles, and secondly the marinading which acts as a tenderizer.

The Asian flavors are subtle primarily coming from the sauces in the marinade. To mix it up a bit the choice of the vegetable can be changed out for corn kernels, diced carrot, or mixed vegetables.

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Looking down on a skillet filled with a meat and pea stew with an egg in the middle.
The egg can be cooked straight in the meat stew or in a separate frypan.
Looking down on rice topped with meat stew, topped with an egg and garnished with fried onion.
Keeping a runny yolk to act like a sauce over the meat stew and rice.
A raw egg cracked into a ground meant stew.
The egg is cooked in the hot game meat stew in a poaching style method.
A camp plate with a base of rice topped with ground game stew, an egg, and garnished with fried onion.
This ground game stew served on rice is a hearty outdoor meal has an Asian flavor influence.

Ground Game with Rice and Eggs Recipe

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A camp plate with a base of rice topped with ground game stew, an egg, and garnished with fried onion.
Using a marinate with ground game creates both a tender result and removes much of the gamey flavor.
Preparation 20 minutes
Cook 20 minutes
Ready in 40 minutes
Servings 4 Servings
CourseMain Dish
InfluenceAsian
DifficultySeasoned
MethodSimmer
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Ingredients

Sauce

  • 2 tablespoons shaoxing wine
  • 2 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1/8 teaspoon white pepper
  • 2 tablespoons cornstarch

Meat Mixture

  • 1 tablespoon peanut oil
  • 1 lb ground game
  • 1 teaspoon garlic
  • 1 teaspoon onion
  • 1 teaspoon ginger powder
  • 1 teaspoon pepper
  • 1 yellow onion finely diced
  • 2 teaspoons ginger
  • 1 cup frozen peas

To Serve

  • 1 teaspoon seasame oil
  • 4 eggs
  • 2 cups steamed rice
  • 2 tablespoons fried onion or shallots

Equipment

  • skillet

Directions

Marinade

  • In a bowl combine the shaoxing wine, light soy sauce, dark soy sauce, white pepper, and corn starch.
  • Mix the ground game with the marinade and rest in a chilled place for an hour.

Meat Stew

  • Heat a skillet to medium heat.
  • Add the oil, then add the marinated ground game and gently cook, when starting to brown sprinkle with the powdered garlic, onion, ginger, and pepper.
  • Add the onion, fresh ginger, and green peas.

To Serve

  • Just before serving, create four dents in the meat stew and crack in the eggs, cook to your preferred doneness.
  • On each plate, place a layer of the steamed rice then top with the ground game, and an egg. Garnish with the fried onion.

Nutritional Information

Sodium: 744mgCalcium: 75mgVitamin C: 17mgVitamin A: 518IUSugar: 4gFiber: 3gPotassium: 569mgCholesterol: 244mgCalories: 573kcalTrans Fat: 1gMonounsaturated Fat: 13gPolyunsaturated Fat: 3gSaturated Fat: 11gFat: 32gProtein: 31gCarbohydrates: 37gIron: 4mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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