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Grilled Venison Lettuce Wraps

Difficulty 2/5
Prep time 30 mins

Cook time 6 mins
Serves 4-6

Hardwood Cherry

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.


Venison Steaks

1-1/2 lbs venison steak

1/4 cup soy sauce

1-1/2 tbsp unrefined sugar

1/3 CUP stout or porter beer 

3-4 cloves garlic, minced

2 scallions, minced

1 tsp black pepper

2 tsp sesame oil

1 tbsp honey

1 Asian pear, peeled and grated


1 head lettuce, leaves separated

cooked sushi rice

scallions, thinly sliced


Thai basil, shiso, mint and cilantro

radishes, thinly sliced and soaked in cold water

julienned carrots

Persian cucumbers, thinly sliced

chili flakes

garlic cloves, thinly sliced

chili sauce


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

Take the steak out of the freezer and slice it across the grain into 1/4-inch-thick strips.

Place sliced venison into the marinade, toss to coat and let marinate for 30 minutes. Drain venison from marinade.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (set to 500 degrees F if using a WiFire enabled grill) and preheat, lid closed, for 10 to 15 minutes.

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

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

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