DAY 13
ASIAN INSPIRED LETTUCE WRAPS
Ingredients:
1 tbsp. of olive oil
1 pound of ground venison
1/4 cup of sliced green onions
1 8oz. can of water chestnuts (drained and diced)
6oz. cremini or white button mushrooms (cleaned and diced in 1/4 pieces)
1 tsp. of salt
1/2 tsp. of granulated garlic
4 cloves of garlic (finely minced or grated)
1 tbsp. of fresh grated ginger
1/3 cup of water
3 tbsp. gluten free soy sauce or Tamari
3 tbsp. of rice wine vinegar
2 tbsp. of natural smooth peanut butter
1 tbsp. of sesame oil
1 tbsp. of Lakanto Monkfruit sweetener (or any sweetener you like)
2 tsp. of sriracha hot sauce
1 head of iceberg lettuce (washed and separated into individual leaves)
Garnish: sliced green onions and chopped dry roasted salted peanuts
Instructions:
In a small bowl combine the soy sauce, vinegar, peanut butter, sesame oil, sweetener and sriracha. Stir to combine and set aside.
In a large skillet over medium high heat, add olive oil and venison to the pan and start browning. Season with 1 tsp. of salt and 1/2 tsp. of garlic powder. After two to three minutes, add the garlic, ginger, diced mushrooms, water chestnuts and green onions and continue to cook until meat is brown and has started to caramelize. At this point you should have some bits sticking to the bottom of the pan. Add the water to the pan and stir, scraping up all the caramelized bits off the bottom of the pan.
Pour the prepared sauce and stir into the meat mixture. Continue to cook for another two to three minutes, stirring constantly, until there is no liquid left in the pan.
To serve, place about 1/4 cup of the meat mixture in the center of a lettuce leaf. Top with sliced green onion and chopped peanuts, roll up and enjoy!