By Traeger Kitchen
Marinated venison steak is grilled and served with fresh lettuce cups, rice, carrots, cucumbers, kimchee, fresh cilantro and topped with chili sauce.
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|1 1/2 Pound||venison steaks|
|1/4 Cup||soy sauce|
|4 1/2 Tablespoon||raw sugar, or brown sugar|
|1/3 Cup||Beer, Stout or Porter|
|4 Clove||garlic, minced|
|2 Teaspoon||sesame oil|
|1||Asian Pear, Peeled and Grated|
|1 Teaspoon||Black pepper|
|1 Head||butter or iceberg lettuce, leaves separated|
|As Needed||Cooked sushi rice|
|As Needed||scallion, thinly sliced|
|As Needed||Fresh Thai basil|
|As Needed||Fresh shiso leaves|
|As Needed||fresh mint leaves|
|As Needed||fresh cilantro|
|As Needed||Radishes, Thinly Sliced and Soaked in Cold Water|
|As Needed||Julienne carrots|
|As Needed||Thinly sliced Persian cucumbers|
|As Needed||chili flakes|
|As Needed||Thinly sliced garlic cloves|
|As Needed||Chili sauce|
Wrap the venison steak in plastic wrap and place it in the freezer for 20-30 minutes.
1 1/2 Pound venison steaks
Make the marinade: In a medium bowl, combine the soy sauce, sugar, beer, garlic, scallions, pepper, sesame oil, honey, and Asian pear.
1/4 Cup soy sauce
4 1/2 Tablespoon raw sugar, or brown sugar
1/3 Cup Beer, Stout or Porter
4 Clove garlic, minced
2 scallions, minced
2 Teaspoon sesame oil
1 Tablespoon honey
1 Asian Pear, Peeled and Grated
1 Teaspoon Black pepper
Remove the steak from the freezer and slice against the grain into 1/4-inch-thick strips.
Place the sliced venison in the marinade, toss to coat, and let marinate for 30 minutes.
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Remove the steak from the marinade and place it directly on the grill grates. Close the lid and sear the steak until nicely caramelized, flipping once, 2-3 minutes on each side.
Remove the venison steak from the grill. To assemble the lettuce wraps, fill each lettuce leaf with rice, venison, kimchi, scallions, Thai basil, shiso, mint, cilantro, radish, carrots, cucumbers, garlic, chile flakes, and chili sauce. Serve immediately. Enjoy!
1 Head butter or iceberg lettuce, leaves separated
As Needed Cooked sushi rice
As Needed scallion, thinly sliced
As Needed Kimchee
As Needed Fresh Thai basil
As Needed Fresh shiso leaves
As Needed fresh mint leaves
As Needed fresh cilantro
As Needed Radishes, Thinly Sliced and Soaked in Cold Water
As Needed Julienne carrots
As Needed Thinly sliced Persian cucumbers
As Needed chili flakes
As Needed Thinly sliced garlic cloves
As Needed Chili sauce