Duration
1 hour
Serves
6 to 8 skewers
This recipe is my answer for trying to figure out what the heck to bring to potlucks. Something that’s snacky but substantial. Something that tastes good hot, at room temperature, and even cold for late-night nibbles. And perhaps most importantly, something that’s easy to grab and munch on.
I love potlucks. Any excuse for people to get together and share food is a happy place for me. Not to mention, it’s a great time to introduce wild game-hesitant or avoidant folks to the wonders of wild foods. This recipe is sure to convert any skeptical snackers.
You can also zhuzh it up into a full meal. Steam some rice and serve with pickled or sauteed veggies on the side.
Ingredients
- 1 lb. venison roast
- ¼ cup hoisin sauce (plus extra)
- 2 tbsp. soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. toasted sesame oil (plus extra)
- 1 tbsp. maple syrup
- 2 garlic cloves, grated
- 1 thumb ginger, grated
- Toasted sesame seeds, for garnish
Also works with
Special equipment
Preparation
- Mix all ingredients for the marinade (everything except meat and sesame seeds) in a large bowl.
- Pull a roast out of the freezer and let it set at room temperature for about an hour. You want it mostly frozen but not too solid for slicing thin. Slice against the grain into ⅛- to ¼-inch-thick strips. (If it’s thawed already, that’s OK. Put it in the freezer for 15-20 minutes to firm it up for slicing.)
- Mix the sliced meat into the marinade and allow to set for 30 minutes or overnight.
- If using wooden skewers, soak in water for about 20 minutes before skewering the meat. Weave the strips onto the skewer in an accordion pattern.
- Start your grill and get it hot. This is a fast, hot cook, so your temperature should be over 400°F to begin with.
- Place skewers on a hot, clean grill. Cook for 5 minutes and flip onto the other side. Cook another 5 minutes or so until the outside of the skewer is browned.
- Mix together equal parts hoisin and sesame oil in a small bowl and brush on skewers immediately after you take them off the grill. Finish with a sprinkling of toasted sesame seeds.
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(0)This recipe is my answer for trying to figure out what the heck to bring to potlucks. Something that’s snacky but substantial. Something that tastes good hot, at room temperature, and even cold for late-night nibbles. And perhaps most importantly, something that’s easy to grab and munch on.
I love potlucks. Any excuse for people to get together and share food is a happy place for me. Not to mention, it’s a great time to introduce wild game-hesitant or avoidant folks to the wonders of wild foods. This recipe is sure to convert any skeptical snackers.
You can also zhuzh it up into a full meal. Steam some rice and serve with pickled or sauteed veggies on the side.
Ingredients
- 1 lb. venison roast
- ¼ cup hoisin sauce (plus extra)
- 2 tbsp. soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. toasted sesame oil (plus extra)
- 1 tbsp. maple syrup
- 2 garlic cloves, grated
- 1 thumb ginger, grated
- Toasted sesame seeds, for garnish
Also works with
Special equipment
Preparation
- Mix all ingredients for the marinade (everything except meat and sesame seeds) in a large bowl.
- Pull a roast out of the freezer and let it set at room temperature for about an hour. You want it mostly frozen but not too solid for slicing thin. Slice against the grain into ⅛- to ¼-inch-thick strips. (If it’s thawed already, that’s OK. Put it in the freezer for 15-20 minutes to firm it up for slicing.)
- Mix the sliced meat into the marinade and allow to set for 30 minutes or overnight.
- If using wooden skewers, soak in water for about 20 minutes before skewering the meat. Weave the strips onto the skewer in an accordion pattern.
- Start your grill and get it hot. This is a fast, hot cook, so your temperature should be over 400°F to begin with.
- Place skewers on a hot, clean grill. Cook for 5 minutes and flip onto the other side. Cook another 5 minutes or so until the outside of the skewer is browned.
- Mix together equal parts hoisin and sesame oil in a small bowl and brush on skewers immediately after you take them off the grill. Finish with a sprinkling of toasted sesame seeds.
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