Thai Sriracha Venison and Cabbage

How many meals can I make from ONE venison roast? This was the question I asked myself this week. Amidst global virus scares and the usual drama of the world my mind still drifted off to food and the upcoming spring vegetable season. I have been working in the garden every night this week making easy recipes a must when I come in from the garden. I am ready for more green and color in my weeknight dinners! The next three posts will be three super easy recipes I experimented with to extend the use of one approximately 2 pound venison roast, one head of purple cabbage and a head of cauliflower in my fridge for two people. I should also note that I got two additional lunches from this venison roast by adding a small amount to some greens. Bonus!

Thai Sriracha Venison and Cabbage
-Crispy shredded venison noodle soup with fried shallot, cabbage and venison broth
-Venison and cauliflower Italian bake

Ingredients

  • 1 venison roast (roughly two pounds)
  • 1/4 cup head purple cabbage, shredded. I shredded a half and used the rest the following day.
  • 1 carrot, shredded
  • Sriracha sauce
  • 1 cup soy sauce
  • 2 tablespoons hoisin sauce
  • white pepper
  • cilantro, spring onion and sesame seeds

Roast Method

  1. Place roast in crockpot
  2. Cover with water
  3. Add a whole head of garlic
  4. Add Bay leaf
  5. Add onion or shallot
  6. Cook on low for 8 hours; remove meat from crockpot and reserve broth.

Thai Sriracha Venison and Cabbage

  1. In a small bowl combine soy sauce, hoisin and sriracha to taste. I like things really spicy!
  2. Taking 1/3 of your shredded venison add to a hot cast iron pan coated with olive oil. Heat through.
  1. Add in your shredded purple cabbage or any cabbage you have on hand.
  2. Add in shredded carrot. I forgot to preshred mine before cooking so I just shredded it directly into the pan! Sauté cabbage and carrots for a minute or two so they retain color and crispness.
  1. Add in your sauce mixture.
  2. Stir to combine and turn off the heat.
  3. Add cilantro, spring onion, and sesame seeds.
  4. It’s as easy as that! And a very easily versatile weeknight dish that you could add or take away ingredients to your liking.
All photos: Kristin Parma

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