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high Protein Venison Street Corn Bowls

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These Venison Street Corn Bowls are the perfect Spring transition meal, full of protein, easy to make and absolutely delicious! Use any wild game roast you have and thank me later.

a white bowl of rice with shredded meat, corn, avocado and red onion

We love any sort of Mexican inspired food in this house and that includes street corn! It is a vibrant, and flavourful blend of corn, and cheese that adds such great flavor to these bowl. If you love a tasty and nourishing bowl this recipe is for you.

To make these bowls, you start by searing the meat then slow cooking it until it is fall apart tender. Once that is all cooked, you make a super easy and flavourful street corn mixture full of corn, sour cream, cilantro, feta and fresh lime. Serve both of those over a bed of rice with some avocado and pickles red onions and you have an easy meal that everyone will love.

I love these bowls because they are extremely simple to make, packed with protein and naturally gluten free. You can switch add any extra toppings you like and make them with any kind of wild game meat that you have. These venison street corn bowls are great fresh, but also make great meal prep or left overs!

a rice bowl with street corn, shredded meat, avocado and onion

tips For Making Venison Street Corn Bowls

  1. Make sure you give the meat ample time to cook. An average deer roast will take minimum 3-3.5 hours to get nice and tender. For anything large like a moose or elk roast it can take upwards of 4-4.5 hours.
  2. When cooking the meat, it is important that you have enough liquid to basically cover the meat. This will prevent it from trying out and help it stay juicy as it cooks.
  3. If you have time, make the street corn mixture ahead of time. This will allow all of the flavours to meld together and taste even better with time.

Venison Street Corn Bowl Ingredients

Venison Roast– As mentioned above, this can be any type of wild game roast you have. Venison, elk, Moose, sheep etc.

Rice– White rice of your choosing.

Corn– In the Summer I use fresh corn, but when it’s not in season, caned corn works!

Feta Cheese– This gives a delicious saltiness to the street corn mixture.

Cilantro– Use fresh for the most vibrant flavor.

Lime– You want fresh lime zest and lime juice in this recipe.

Onion– White or yellow onion is fine.

Garlic– As I always recommend use fresh over pre minced.

Spices– You will need chili powder, smoked paprika, cumin and cayenne for these bowls.

Sour Cream– Any sour cream you like works or you can even sub with plain greek yogurt.

Mayo– Homemade or store bought works.

Tomato Paste– A couple tbsp of this adds some acidity to the meat.

Broth– Beef broth is best. Homemade or store bought.

Toppings– Avocado, pickled red onions, jalapeños, cowboy candy, and shredded cabbage are some of my favorite options.

a bowl of street corn mixtures with avocados and cilantro on the side

The Steps

  1. Start by preheating your oven to 350F.
  2. Pat the roast dry and season on all sides with salt and pepper.
  3. Add a couple tbsp of oil or butter to a dutch oven over high heat.
  4. Once the pot is nice and hot, add the roast and sear for a couple minutes on each side then remove it from the pan.
  5. To that same pan, add the onions and garlic and turn the heat down to medium. Cook for 4-5 minutes.
  6. Next add in the tomato paste and spices and stir. Allow the spices to cook and bloom for 1-2 minutes.
  7. Then, pour in the broth, and place the roast back into the pot. If your roast isnt covered with liquid, add more broth until it reaches the top of the roast.
  8. Place the lid on the pot and cook in the oven for about 4 hours or until the meat is tender enough to shred.
  9. While the meat cooks, prep the street corn by adding all of the ingredients to a bowl and stir to combine.
  10. Cover and place in the fridge until the meat is ready.
  11. Once the meat is cooked, shred the meat into the broth with a couple forks or tongs.
  12. To serve the bowls, start with a bed of rice in each bowl, topped with a couple big spoonfuls of the street corn, the shredded meat, sliced avocado, pickled red onions and any other toppings you like!
a pot of shredded venison meat
a white bowl with shredded meat, street corn, avocado and red onion
a rice bow with shredded venison, corn, avocado and red onions

If you give this recipe a try, leave a comment or a recipe review below!

a rice bowl with street corn, shredded meat, avocado and onion

Venison Street Corn Bowls

Yield: 4-5 servings
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Fresh and nuorishing street corn rice bowls with slow braised venison, a creamy street corn mixture, and pickled red onions.

Ingredients

  • 1-1 1/5 lb venison or other wild game roast
  • 1 yellow onion diced
  • 4 cloves minced garlic
  • 3 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp cumin
  • 1/2 tsp cayenne
  • 1 tsp each salt & pepper
  • 5-6 cups beef broth

For the Street Corn

  • 3 ears of corn roasted or a 12 oz can of corn
  • 2 tbsp sour cream
  • 1 tbsp mayo
  • zest & juice of 1 lime
  • 1/3 cup crumbled feta cheese
  • 1/2 cup fresh chopped cilantro
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • pinch of salt

Toppings

  • avocado
  • pickled red onions
  • cowboy candy
  • lime wedge
  • cilantro
  • 3-4 cups cooked jasmine rice

Instructions

  1. Start by preheating your oven to 350F.
  2. Pat the roast dry and season on all sides with salt and pepper.
  3. Add a couple tbsp of oil or butter to a dutch oven over high heat.
  4. Once the pot is nice and hot, add the roast and sear for a couple minutes on each side then remove it from the pan.
  5. To that same pan, add the onions and garlic and turn the heat down to medium. Cook for 4-5 minutes.
  6. Next add in the tomato paste and spices and stir. Allow the spices to cook and bloom for 1-2 minutes.
  7. Then, pour in the broth, and place the roast back into the pot. If your roast isnt covered with liquid, add more broth until it reaches the top of the roast.
  8. Place the lid on the pot and cook in the oven for about 4 hours or until the meat is tender enough to shred.
  9. While the meat cooks, prep the street corn by adding all of the ingredients to a bowl and stir to combine.
  10. Cover and place in the fridge until the meat is ready.
  11. Once the meat is cooked, shred the meat into the broth with a couple forks or tongs.
  12. To serve the bowls, start with a bed of rice in each bowl, topped with a couple big spoonfuls of the street corn, the shredded meat, sliced avocado, pickled red onions and any other toppings you like!

Notes

* You can use a round roast, sirloin, neck roast or even shank for this recipe.

*Add any additional toppings you like and sub out any you dont like.

* This recipe makes great meal prep and leftovers for the week.

* You can easily turn these bowls into burritos or tacos if you like too!

Did you make this recipe?

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© morganmckay
Category: Dinner

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