These venison lettuce wraps rival any lettuce wraps found at all the popular restaurants. 


You will need approximately a 1 1/2 pound venison roast.
  
Slice the roast thinly when it is partially frozen to get uniform slices.  Cut the roast roughly to these dimensions: ~1/4" thick x 1/2" wide x 2" long strips.

Marinade the meat in a resealable bag with the following ingredients:
1/2 cup soy sauce
1/2 cup Lawry's - Sesame Ginger Marinade
3 Tbsps white wine vinegar
1 Tsp sesame oil (Olive oil can be used as well, if doing this add 1/4 tsp liquid smoke)

Marinade for at least 4 hours, overnight is even better.

Using a wok or large fry pan and saute the following ingredients:

3 Tbsps sesame oil, olive oil can also be used
16 oz container of sliced portabella mushrooms
1 small bundle of green onions, diced
1 Tbsp sesame seeds

Saute 5-8 minutes on medium high, stirring often until mushrooms become tender.

Add marinated meat and any liquid to the wok, maintain medium high heat and continue stirring for an additional 5 minutes.

Now reduce heat to low and add the following ingredients and simmer until mixture bubbles again.

8 oz can sliced water chestnuts, drained (I slice these into thin strips as well)
1 Tbsp ground fresh ginger, 1 tsp ginger powder also works
2 Tbsps peanut butter
2 Tbsps oyster or hozin sauce
2 Tbsps sweet chili sauce
2 Tbsps soy sauce
1 Tbsp brown sugar
1/2 package cole slaw shredded greens
1/2 cup loosely chopped peanuts

Once mixture is heated throughout, place in romaine lettuce leaves and enjoy!

"It's wild and it's good!" -Todd Koenig

RecordingtheOutdoors.com - Todd Koenig