Dinner

Spicy Korean Venison Recipe

Name: Spicy Korean Venison Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 tsp sesame oil; 1 pound ground venison; ½ cup low-sodium soy sauce; ½ cup brown sugar; ¼ cup honey; 1 tsp red pepper flakes; ½ cup diced white onion; 1 tbsp minced garlic; 1 tsp grated ginger; 8 ounces snap peas, washed

ByLana Polati December 16, 2025December 16, 2025

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Introduction

This Spicy Korean Venison recipe is a flavorful and unique twist on a classic stir-fry. With tender ground venison coated in a sweet and spicy sauce, it’s a quick and satisfying meal perfect for any weeknight.

A white bowl filled with a base layer of fluffy white rice, topped with a thick layer of dark brown, finely minced cooked meat arranged in the center. Bright green snow peas are scattered on top of and around the meat, adding fresh color and texture. The dish is garnished with small white sesame seeds and finely sliced green onions, enhancing the visual appeal. The bowl sits on a white marbled textured surface with a small white bowl containing red chili flakes nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp. sesame oil
1 pound ground venison
½ cup low-sodium soy sauce
½ cup brown sugar
¼ cup honey
1 tsp. red pepper flakes
½ cup diced white onion
1 TBSP minced garlic
1 tsp. grated ginger
8 ounces snap peas, washed

Instructions

Step 1: Heat the sesame oil in a large skillet over high heat. Add the ground venison and cook until browned and crispy, breaking it up as it cooks to ensure even browning.
Step 2: In a small bowl, whisk together the soy sauce, brown sugar, honey, red pepper flakes, diced white onion, minced garlic, and grated ginger. Pour this mixture over the browned venison, stirring well to coat all the meat thoroughly.
Step 3: Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens and becomes glossy, about 8 to 10 minutes.
Step 4: About 2 minutes before finishing, stir in the washed snap peas to keep their crunch and bright color.
Step 5: Remove from heat once the sauce is thick and snap peas are just tender. Serve hot, ideally with white rice for a complete meal.

Tips & Variations

For extra heat, add more red pepper flakes or a dash of gochujang (Korean chili paste) to the sauce.
Swap snap peas for green beans or thinly sliced bell peppers if preferred.
If ground venison isn’t available, substitute with ground beef or turkey.

Storage

Store leftover venison in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To maintain snap pea crunch, add fresh snap peas when reheating if desired.

How to Serve

A white bowl holds a base layer of fluffy white rice spread evenly, topped by a thick layer of dark brown minced beef cooked with visible spices, sprinkled with red chili flakes and sesame seeds. On top of the beef, six bright green snap pea pods are placed in a loose circular pattern, adding a fresh texture and color contrast. The bowl sits on a white marbled surface, with a pair of yellow chopsticks on the top right and a black and white patterned cloth partially visible at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of venison instead of ground?

Yes, you can use diced venison steak; just adjust the cooking time to ensure it cooks through without drying out.

Is this recipe very spicy?

The heat level is moderate from the red pepper flakes and can be adjusted to your taste by adding more or less.