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Ground Game with Rice and Eggs Recipe
Saffron Hodgson
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Using a marinate with ground game creates both a tender result and removes much of the gamey flavor.
Preparation
20
minutes
minutes
Cook
20
minutes
minutes
Ready in
40
minutes
minutes
Servings
4
Servings
Course
Main Dish
Influence
Asian
Difficulty
Seasoned
Method
Simmer
Similar Recipes
Wet Dish
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.