Grilled Venison Lettuce Wraps

Ingredients

Units of Measurement:

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Steps

• 1

  Wrap the venison steak in plastic wrap and place it in the freezer for about 20 to 30 minutes.

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  Ingredients

  • 1 1/2 Pound venison steaks

• 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.

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  Ingredients

  • 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

• 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.

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• 4

  Drain venison from marinade.

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• 5

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.

  Grill: 500 ˚F

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• 6

  Sear the steak until nicely caramelized, about 2 or 3 minutes on each side.

  Grill: 500 ˚F

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• 7

  To assemble, take a lettuce leaf, add some rice, venison, vegetables, herbs, and top with your favorite chili sauce.

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  Ingredients

  • 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 cucumbers

  • 1 To Taste chile flakes

  • 1 To Taste garlic, thinly sliced

  • 1 To Taste chili sauce

• 8

  Enjoy!

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