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Honey Ginger Venison and Jasmine Rice Bowls

Author: Southern Made Simple


  • 1 lb Venison Backstrap or Tenderloin cut into strips about 3/4 inch thick
  • 1 Cup Jasmine Rice cooked according to package instructions
  • For Venison Marinade:
  • 1/2 Tbs Sesame Oil
  • 2 Tbs Honey
  • 2 cloves garlic minced
  • 1 Tbs Ground Ginger
  • 1 tsp Soy Sauce
  • Allow venison to marinate in this mixture for at least an hour but overnight is recommend
  • 2 Tbs NAKANO Organic Rice Vinegar
  • 1 bag frozen bell peppers or stir-fry mix
  • 1 tsp soy sauce
  • 1 tsp minced garlic


  • Cut venison into strips about 3/4 inch thick and allow to marinate for at least an hour, but overnight is recommended
  • In a large skillet or wok, combine 2 Tbs NAKANO Organic Rice Vinegar, 1 tsp soy sauce and 1 tsp minced garlic with 1 package of frozen bell peppers or stir-fry mix
  • Allow to cook for just a few minutes, or until peppers are almost cooked throughout
  • Add in marinated venison and cook for 7-8 minutes, or until venison is cooked all the way through
  • Serve immediately with prepared jasmine rice and an extra splash of rice vinegar
  • Optional: throw in a few chopped green onions or sesame seeds for added texture, color and flavor!

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