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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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