Spicy Venison Cabbage Bowl

Instructions

1. If you're not using packaged coleslaw mix, thinly slice about 4 cups of cabbage. Slice the sugar snap peas on the diagonal. Chop the red bell pepper. Slice the green onion. Set aside for now.
2. In a large nonstick frying pan on medium-high heat, brown the ground venison, beef, or turkey, breaking apart the meat as it cooks. If you are cooking venison or beef, you will likely want to drain off the excess fat after browning your meat.
3. While the meat is browning, zest and juice the lime into a small bowl.
4. In a separate bowl, mix together the hoisin sauce, chili paste, and water. Taste the sauce to check the heat. If it's too spicy for you, add more water and/or hoisin sauce. Add a small squirt of honey, agave, or maple syrup to add sweetness if desired.
5. Once the meat has cooked, add the sauce mixture, and continue to stir the meat until most of the liquid has evaporated. Remove the pan from heat and stir in the lime zest, lime juice, sliced green onion, and cilantro.
6. To assemble: Put 1/4 of your sliced cabbage or coleslaw mix into each bowl. Top with a scoop of spicy meat, sugar snap peas, and red bell pepper. The spicy ground meat keeps well in the refrigerator for 2-3 days. Keep in a separate container from the vegetables and assemble the bowl at mealtime! This recipe is adapted from Kalynskitchen.com's Siracha Beef Cabbage Bowl.