Ingredients:
1 lb. venison, ground
½ cut pepper (green, red or orange)
½ cup chopped onions
½ head chopped cabbage
2 cups shredded carrots
3 cloves of garlic
1 green onion chopped
1 lime
1 orange
1 small can water chestnuts
1 Tbsp rice wine vinegar
1 tsp sesame oil
½ cup soy sauce
Directions:
Heat large skillet or cast iron and fat or iron to bottom of pan. Brown the venison for about 8 minutes until cooked, remove from the pan and set it aside. Add the onion and pepper start to cook for about 5 minutes until soft. Then add the cabbage and carrots, stirring frequently cooking another 5 minutes. Then add the garlic and ginger and cook for 2 minutes before adding back in the venison, juice from lime and orange, rice vinegar, and soy sauce to the pan.
Cook for an additional 5 minutes until all mixed and moisture is absorbed.
To serve, top a portion with green onions, sesame seeds, or siracha or favorite sauce. Enjoy!
