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.
Ground Game with Rice and Eggs Recipe
- 2 tablespoons shaoxing wine
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1/8 teaspoon white pepper
- 2 tablespoons cornstarch
- 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
- 1 teaspoon seasame oil
- 4 eggs
- 2 cups steamed rice
- 2 tablespoons fried onion or shallots
- 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.
- 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.
- 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.