Venison Pot Stickers

May 11, 2025 Nathan L. Judice Columns, Deer Hunting, How Sportsmen Cook, Newsletters, Recipes

This dish is a celebration of the hunt and a gathering of flavors that honor the outdoors

There’s something deeply rewarding about cooking with ingredients that come straight from the wild. Whether it’s the quiet patience of the hunt, the respect for the animal, or the satisfaction of preparing a meal with your own hands, wild game carries a story that store-bought meat simply can’t match. It’s a connection — to the land, to tradition and to the flavors that nature provides.

These venison pot stickers bring that story to life in a way that blends rustic, homegrown ingredients with bold, aromatic spices from across the globe. The deep, earthy richness of venison meets the bright citrusy notes of lemongrass, the warmth of ginger and garlic, and the complexity of Chinese five-spice. Wrapped in delicate dumpling skins and pan-fried until golden brown, they offer a perfect balance of crispy texture and juicy filling.

Whether you’re sharing them around a campfire after a long day in the woods or plating them up at home for family and friends, these pot stickers bring together the best of both worlds: the wild and the well-crafted.

INGREDIENTS FOR THE FILLING:

  • 1 lb. ground venison
  • 2 tbsp. finely minced lemongrass or lemongrass paste
  • 2 tbsp. grated ginger
  • 2 cloves garlic, minced
  • 2 tsp. soy sauce
  • 1 tsp. sesame oil
  • 1 ½  tsp. Chinese five-spice powder
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 green onions, finely chopped
  • ½ cup finely shredded Napa cabbage
  • ¼ cup finely shredded carrots 

INGREDIENTS FOR THE POT STICKERS:

  • 30-40 round dumpling wrappers
  • Small bowl of water (for sealing the wrappers)

INGREDIENTS FOR COOKING:

  • 2 tbsp. neutral cooking oil
  • ½ cup water

PREPARATION: Serves 4

Make the filling

  1. In a large bowl, combine the ground venison, lemongrass, ginger, garlic, soy sauce, sesame oil, Chinese five-spice, salt, pepper, green onions, cabbage and carrots. Mix well until fully incorporated.

 

 Assemble the pot stickers

  1. Place a dumpling wrapper on a clean surface.
  2. Add about 1 to 2 teaspoons of filling to the center.
  3. Dip your finger in water and run it around the edge of the wrapper.
  4. Fold the wrapper in half, pleating the edges to seal. Press firmly to ensure it’s sealed. Repeat with remaining wrappers and filling.

 

Cook the pot stickers

  1. Heat 2 tbsp. neutral oil in a large skillet over medium-high heat.
  2. Arrange the pot stickers in the pan, flat side down, in a single layer. Cook for 2-3 minutes until the bottoms turn golden brown.
  3. Carefully pour in ½ cup water and immediately cover the pan with a lid. Let them steam for 6-7 minutes until the wrappers become translucent and the filling is cooked through.
  4. Remove the lid and cook for another 2-3 minutes to crisp up the bottoms.
  5. Carefully loosen the pot stickers with a spatula and transfer to a serving plate.

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