Craving a flavorful twist on a classic favorite? These venison steamed buns from Elevated Wild are the perfect blend of tender, juicy venison and soft, pillowy dough. Packed with rich, savory flavors and a touch of sweetness, these buns make for a deliciously unique meal or snack. Whether you’re hosting a dinner party or just looking to try something new in the kitchen, this recipe will surely impress.
Dough
- 4 cups flour
- 1/2 tsp salt
- 1-1/2 tbsp + 1/4 tsp sugar
- 1 tsp active dry yeast
- 1/4 cup milk
- 1 tbsp canola oil
- 1 tbsp rice wine vinegar
- 1 tsp baking powder
Filling
- 2 lbs. venison (with 20% pork fat)
- 1/2 cup mushrooms, minced
- 2 bunches scallions, sliced
- 3 cloves garlic, minced
- 1-1/2” ginger, peeled, minced
- 2 shallots, minced
- 2 tbsp salt
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp crushed szechuan peppercorns *
*You can substitute the szechuan peppercorns with a mixture of crushed black pepper, coriander, and lemon zest.
Directions
1. In a bowl combine venison with all filling ingredients.
2. Combine flour, salt and 1-1/2 tbsp of sugar. In a separate container, combine yeast, 1/4 tsp sugar and 1 tbsp tepid water, stir to dissolve. Combine dissolved yeast mixture with flour mixture in stand-up mixer bowl. Stir on low setting with dough hook. Add milk and oil, rice wine vinegar, and 1 cup tepid water.
3. Work until a dough ball forms, adding flour or water in small amounts as needed to form a dough that is tacky but not sticky. Knead for 10 minutes.
4. Place the dough ball in a lightly oiled bowl and cover with damp cloth, allow to proof for 2 hours in a warm place. After 2 hours, roll dough out of the bowl on a lightly floured surface. Punch down and sprinkle baking powder over dough, work into a ball and allow to rest for 10 minutes.
5. Roll the dough into a cylinder around 3 inches wide, and cut into 1-inch sections.
Fill with stuffing.
6. Pinch seams closed by grabbing from the ends and bringing dough to the middle. Place parchment paper or wax paper under bun to prep. The parchment paper keeps buns from sticking to the steamer.
7. Steam for 15-20 minutes until the filling is cooked through.
8. Serve and enjoy!
