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Korean-Inspired Antelope Bowls with Red Bulgur

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Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine American, Asian, Korean
Servings 4


Seasoned Antelope

  • 1 lb ground antelope
  • 2 tbsp olive oil
  • 1 tbsp ginger grated
  • 1 tbsp garlic minced
  • ¼ tsp red pepper flakes
  • ¼ cup green onions thinly sliced
  • ¼ cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar

Bulgur Wheat

  • 1 cup bulgur
  • 1⅔ cup broth vegetable, chicken, or other

Garlicky Kale

  • 1 bunch kale washed, stems removed, cut into ½" ribbons
  • 2 tbsp olive oil
  • 1 tbsp garlic minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Sesame seeds

Pickled Carrots and Radishes

  • 1 cup carrots cut into matchsticks
  • 5 radishes cut into matchsticks
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 tsp ginger grated
  • ½ tsp red pepper flakes
  • 1 tsp salt
  • 2 tbsp sugar

Optional Toppings

  • Kimchi
  • Mango sliced
  • Avocado sliced
  • Green onions thinly sliced
  • Cilantro
  • Gochujang


Pickled Carrots and Radishes

  • Put carrot and radish matchsticks in a pint-sized glass jar
  • Combine vinegar, water, ginger, red pepper flakes, salt, and sugar in a small saucepan. Bring to a boil. Stir until sugar and salt have dissolved.
  • Pour vinegar mixture over carrots and radishes in jar. Cover with lid loosely and let cool for 30 minutes. Refrigerate for up to one week. Serve cold.


  • Bring broth to a boil in a medium saucepan. Add in bulgur and reduce heat to low. Cover and simmer 15 minutes. Remove from heat and let sit 10 minutes, covered.

Seasoned Antelope

  • Heat oil in a large pan. Add antelope meat, ginger, garlic, and red pepper flakes. Break meat into crumbles while incorporating seasonings into meat. Cook until browned.
  • While meat is cooking, combine soy sauce, vinegar, sesame oil and brown sugar in a small bowl
  • When meat is browned, stir in sauce mixture and green onions. Cook until sauce is bubbly and starts to thicken.

Garlicky Kale

  • Heat olive oil in large pan. Add garlic and cook for one minute, before it starts to brown.
  • Stir in kale. Cook until leaves start to wilt, about 3-5 minutes.
  • Add soy sauce and cook 3 more minutes. When kale is wilted, add in sesame oil and sesame seeds. Cook until kale starts to get crisp, about 3 more minutes.

Bowl Assembly

  • Divide bulgur among 4 bowls. Top with antelope meat and green onions. Arrange kale and desired toppings around edge of bowl. Enjoy!
Keyword Antelope, Chukar, Venison
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