Traeger Kitchen
Grilled Venison Lettuce Wraps
Prep Time
1
Hours
Cook Time
6
Minutes
Serves
4 - 6
People
Effort
What's this?
Take a spin with this wildly fancy take on lettuce wraps. Marinated venison steak is grilled and served with fresh lettuce cups, rice, carrots, cucumbers, kimchee, fresh cilantro, and topped with chili sauce.
Ingredients
1 1/2 Pound Venison Steak
1/4 Cup soy sauce
1 1/2 Tablespoon Sugar, Unrefined
1/3 Cup Beer, Stout or Porter
4 Clove garlic, minced
2 Pieces Scallions, minced
2 Teaspoon sesame oil
1 Tablespoon honey
1 Whole Asian Pear, Peeled and Grated
1 Head lettuce, leaves separated
1 As Needed Rice, Sushi
1 To Taste scallion, thinly sliced
1
1 To Taste Kimchee
1 To Taste Thai Basil
1 To Taste Shiso
1 To Taste mint
1 To Taste cilantro
1 To Taste Radishes, Thinly Sliced and Soaked in Cold Water
1 To Taste Carrots, peeled and julienned
1 To Taste Persian Cucumber, thinly sliced
1 To Taste chile flakes
1 To Taste garlic, thinly sliced
1 To Taste chili sauce
Steps
1
Wrap the venison steak in plastic wrap and place it in the freezer for about 20 to 30 minutes.2
In the meantime, make your marinade. For the marinade: In a medium bowl combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey, and Asian pear.3
Take the steak out of the freezer and slice it across the grain into 1/4” thick strips. Place sliced venison into the marinade, toss to coat and let marinate for 30 minutes.4
Drain venison from marinade.5
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.6
Sear the steak until nicely caramelized, about 2 or 3 minutes on each side.7
To assemble, take a lettuce leaf, add some rice, venison, vegetables, herbs, and top with your favorite chili sauce.8
Enjoy!