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Venison Lettuce Wraps

Romaine lettuce leaves
1 lb. ground venison
1 large onion, chopped
2 Tbsp. minced garlic
1 Tbsp. reduced-sodium soy sauce
1/4 cup hoisin sauce
2 tsp. minced fresh ginger
1 Tbsp. rice wine vinegar or red wine vinegar
2 tsp. sweet Asian chili pepper sauce
1 can (8 oz.) sliced water chestnuts or bamboo shoots, drained, finely chopped
1 bunch green onions, thinly sliced
2 tsp. Asian sesame oil


Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook venison in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts or bamboo shoots and green onions. Cook until onions begin to wilt, about 2 minutes. Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture into center of the lettuce leaves and eat like a taco.

 


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