The meat draws much flavor from an overnight marinade with an Asian flair. The venison tastes best when grilled outdoors, but it can be cooked in a grill pan on the stovetop; be sure to pat the meat dry beforehand. The marinade would be good for a brisket, too.
Adapted from "After the Hunt: Louisiana's Authoritative Collection of Wild Game and Game Fish Cookery," by chef John D. Folse (self-published, 2007).
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Ingredients
measuring cupServings: 4-6
Directions
Step 1
Combine the honey, ginger, oil, teriyaki sauce, Worcestershire sauce, soy sauce, vinegar, wine, chopped scallion and crushed garlic in a large resealable plastic food storage bag; mix well.
Step 2
Season the venison lightly with pepper, then add it to the bag. Seal the bag and massage the marinade well into the meat. Refrigerate overnight, turning the bag occasionally.
Step 3
Allow the meat and marinade to sit at room temperature for 1 hour before grilling.
Step 4
Remove the venison from the bag and pat it dry with paper towels; reserve the marinade to make a sauce. Season lightly with black pepper and garlic powder, if desired.
Step 5
When ready to cook, prepare the grill: If using a gas grill, heat it to medium-high. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Place the venison on the grill and cook for 5 to 6 minutes, then turn it over and cook for 4 to 5 minutes (for medium-rare, the chef's recommended degree of doneness).
Step 6
Meanwhile, if desired, strain the marinade into a small saucepan and cook over medium-high heat for about 10 minutes or until it has reduced by at least half.
Step 7
To serve, cut the steak against the grain into thin slices; pass the sauce at the table.
Step 8
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Nutritional Facts
Per serving (meat only; based on 6)
Calories
152
Fat
4 g
Saturated Fat
1 g
Carbohydrates
2 g
Sodium
177 mg
Cholesterol
96 mg
Protein
26 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from "After the Hunt: Louisiana's Authoritative Collection of Wild Game and Game Fish Cookery," by chef John D. Folse (self-published, 2007).
Tested by Tom Wilkinson.
Published January 29, 2008
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