Be the first to Venison is marinated in hoisin, rice vinegar, soy sauce, garlic, and honey, then grilled until it is crunchy on the outside, but tender inside. Be sure to use unseasoned rice vinegar. Plan ahead to marinate the venison at least 4 hours before grilling.
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 1/3 cup hoisin sauce
- 3 Tablespoons rice vinegar (unseasoned)
- 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
Preparation:
Whisk together hoisin, rice 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.
Recipe Source: D'Artagnan's Glorious Game Cookbook by Ariane Daguin, George Faison, and Joanna Pruess (Little Brown)
Reprinted with permission.
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.
Recipe Source: D'Artagnan's Glorious Game Cookbook by Ariane Daguin, George Faison, and Joanna Pruess (Little Brown)
Reprinted with permission.
