Grilled Hoisin-Marinated Venison Loin
The Author says: "Total simplicity to prepare, this venison becomes crunchy on the outside and tender inside. Be sure to use rice vinegar that is not seasoned."
Ingredients
1/3 cup hoisin sauce
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons minced garlic
1/4 cup minced scallions, including green parts
1 tablespoon honey
1/2 teaspoon salt
3 tablespoons olive oil
1 boneless venison strip loin, 2-1/2 to 3 pounds, well
trimmed, silver skin removed
Instructions
Whisk together hoisin, vinegar, soy sauce, garlic, scallions, honey, salt and oil, and scrape into a large resealable plastic bag. Add venison and seal, turning to coat evenly. Marinate in refrigerator for at least 4 hours. Remove venison from refrigerator and return to room temperature before cooking.
Light a gas or charcoal grill and heat to medium. Grill for 15 minutes per side, turning once, for medium rare.
Yield: 6 servings
Per serving: 339 calories; 10.7 g fat (2.4 g saturated fat; 28 percent calories from fat); 12.1 g carbohydrates; 171 mg cholesterol; 857 mg sodium; 46.7 g protein; 0.6 g fiber.
Credits
From: D'Artagnan's Glorious Game Cookbook by Ariane Daguin, George Faison & Joanna Pruess (Little Brown)
Shared by: Peggy, Home Cooking Guide
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