Venison Bulgogi Rice Bowl and Carrot Pickle
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Venison Bulgogi Rice Bowl and Carrot Pickle

with Mangetout and Jasmine Rice

High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Venison Leg Steaks

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)


15 milliliter(s)

Rice Vinegar

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

80 grams


75 grams

Bulgogi Sauce

(Contains Soya)

1 pinch

Chilli Flakes

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle


Nutritional information

Energy (kJ)2729 kJ
Energy (kcal)652 kcal
Fat12.3 g
of which saturates1.5 g
Carbohydrate80.6 g
of which sugars18.4 g
Protein54.3 g
Salt1.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Lidded saucepan
Rolling Pin
Garlic Press
Small Bowl
Aluminum Foil
Large Frying Pan
Medium Bowl



Remove the steaks from your fridge to allow them to come up to room temperature.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


In the meantime, peel and grate the garlic (or use a garlic press).

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt, then add the carrot. Mix together well, then set aside to pickle.

Crush the peanuts in the unopened sachet using a rolling pin.


Heat a drizzle of oil in a large frying pan on high heat.

Season the steaks with salt and pepper. Once hot, lay the venison into the pan and brown the meat for 1 min on all sides. Lower the heat slightly and cook for another 1 min on each side.

TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side.

IMPORTANT: Wash your hands and equipment after handling raw meat. The venison is safe to eat when browned on the outside. Once cooked, rest the steaks on a board loosely covered with foil.


Wipe out the pan.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the mangetout to the pan and stir-fry until tender, 2-3 mins.

Stir in the garlic and stir-fry for 30 secs. Transfer the veg to a medium bowl and cover to keep warm.


Pour the bulgogi sauce into the (now empty) frying pan and warm up the sauce on medium heat for 1 min. Ensure the sauce is piping hot. Add a splash of water if a little thick.

Fluff the rice up with a fork and stir through the liquid from the carrot pickle. Share your rice between your serving bowls. 

Slice the steaks thinly and arrange on top of the rice.

Transfer the mangetout alongside your venison. 


Pour the sauce over the venison. 

Share a handful of your carrot pickle on top of the rice. 

Sprinkle over the crushed peanuts and chilli flakes to finish.