Insanely Good Venison Shawarma Bowls
If you have Venison sitting in your freezer from this past hunting season, you are in the right place! These Venison Shawarma Bowls might just be the best thing you ever make.
I am always looking for fun new flavors to enhance the natural taste Venison while keeping things fresh and healthy. These Venison Shawarma Bowls start with creamy hummus, a bed of rice, fresh vegetables and perfectly cooked meat and are finished off with salty feta and pickled red onions. The Venison marinade is packed with so many vibrant flavors that will be a true party in your mouth!
Do I have to Use venison?
Absolutely not! I used Venison Backstrap but you can use any big game you have in your freeze. Moose, Elk, Caribou, or Stone Sheep would all be delicious. Like with any meat you marinade, the longer it sits marinating the more tender and flavorful it will be.
Venison Shawarma Bowls Ingredients
Venison Backstrap- As mentioned above, I used Venison but this recipe is great with Moose, Elk, Caribou or even Stone sheep.
Olive Oil- Use a good quality olive oil in the marinade to dd some fat to the lean meat.
Lemon Juice-Fresh squeezed is always best!
Garlic- Freshly minced will give you the most flavor.
Maple Syrup-This adds the perfect hint of sweetness to balance our the spices. Honey can be used as a substitute.
Spices- The marinade is packed with spices like cumin, smoked paprika, cayenne, cinnamon and oregano. Don’t skip out on these.
Hummus- I like to use just a neutral hummus in this bowl. Homemade or store bought will both work.
Rice- I use Jasmine rice as the base of this bowl but its also delicious with basmati rice or quinoa.
Fresh Vegetables- Peppers, cucumber and tomato are the vegetables of my choosing in this recipe but if you don’t like any of those then just omit.
Feta Cheese- Feta adds the perfect salty and creamy element to this bowl!
Pickled Red Onions- These are the cherry on top of this beautiful bowl. I make my own and they absolutely worth it.
the steps
1.Start by placing the meat in a large dish or zip loc bag. Stir together the olive oil, maple syrup. lemon juice, garlic and spices in a small bowl and pour over the meat. Make sure all of the meat is coated in the marinade then cover and place in the fridge for minimum 2 hours.
2. Once the meat has marinaded as long as you like, remove it from the fridge and allow it to come to room temperature. While the meat is warming up, cook the rice.
3.Next, preheat your oven to 350F and heat a large skillet with a couple tbsp butter or ghee. Once the pan is nice and hot, place the meat in the pan and sear for a couple minutes on each side to develop a nice crust.
4.Place the seared meat on a baking sheet and place in the oven for about 10 minutes or until internal temp has reached your desired doneness. I pull mine out at 125F for nice medium rare. Allow the meat to rest for 5-10 minutes before thinly slicing.
5.To make the bowls: Spoon about 1/3 cup of hummus in the bottom of each bowl. Add some rice and the fresh veggies, followed by the meat. Top with crumbled feta and pickled red onions. Enjoy!
Venison Shawarma Bowls
Marinated Venison seared to perfection, on a fresh bowl of rice, hummus and veggies. Its bursting with flour and packed with nutrients.
Ingredients
- 3-4 lbs Venison Backstrap
- 1/3 cup olive oil
- 2 tbsp maple syrup
- juice of 1 lemon
- 5 cloves minced garlic
- 4 tsp cumin
- 3 tsp smoked paprika
- 1 tsp cinnamon
- 2 tsp dried oregano
- 1/2 tsp cayenne
- 1/2 tsp salt
- 2 cups of uncooked rice
- 2 cups hummus
- 1 cucumber thinly sliced
- 2 tomatoes diced
- 2 bell peppers thinly sliced
- feta for topping
- pickled red onions for topping
Instructions
- Start by placing the meat in a large dish or zip loc bag. Stir together the olive oil, maple syrup. lemon juice, garlic and spices in a small bowl and pour over the meat. Make sure all of the meat is coated in the marinade then cover and place in the fridge for minimum 2 hours.
- Once the meat has marinaded as long as you like, remove it from the fridge and allow it to come to room temperature.
- While the meat is warming up, cook the rice.
- Next, preheat your oven to 350F and heat a large skillet with a couple tbsp butter or ghee. Once the pan is nice and hot, place the meat in the pan and cook for a couple minutes on each side to develop a nice crust.
- Place the seared meat on a baking sheet and place in the oven for about 10 minutes or until internal temp has reached your desired doneness. I pull mine out at 125F for nice medium rare. Allow the meat to rest for 5-10 minutes before thinly slicing.
- To make the bowls: Spoon about 1/3 cup of hummus in the bottom of each bowl. Add some rice and the fresh veggies, followed by the meat. Top with crumbled feta and pickled red onions. Enjoy!
Notes
*I recommend marinating the meat for a minimum of 2 hours but the longer you leave it, the more flavor you will get!
*If you want to enjoy this in a different way, skip the rice and serve everything in a soft pita.
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