No this is not a typical tomato based barbecue, this has a far East flare with lots of spices and flavors. Add the fried rice and you have a full meal.
I used a front shoulder clod from an elk on this one. This can be a tougher cut of meat so a 24 hour marinade soak, injection and a slow smoke on the RecTec was in order for this one.
Recipe by : Chef Wutsch Prepared by: Greg Ray
All of our outside cooking is done on RecTec Grills and we use Made With Meat equipment for all of our wild game processing.
2 Pound venison shoulder roast
Marinade Ingredients:
- 1T Fresh Chopped Ginger
- 3T Green Onion
- 1/4C Soy Sauce
- 1C Water
- 1T Fresh Cracked Black Pepper
- 1Tsp Chinese 5 Spice
Sauce Ingredients:
- 1/2C Grape Jelly (Trust me, it’s good)
- 1/4C Ketchup
- White Wine 3T
Stir-Fry Ingredients: (There are many options for stir-fry, so be creative. This is what we used)
- 2 Eggs
- 1 Jalapeno (Deseeded and sliced)
- 1/2 Red Bell Pepper
- 1/2 Red Onion
- Baby Carrots (chopped)
- 3T Soy Sauce
- 1/2tsp Sesame Oil
Method Marinade/Roast:
- Mix all ingredients together
- Pour over venison shoulder and let marinate for 24 hours
- Use portion of marinade to inject venison (reserve rest of marinade for later)
- Pat dry and cover with a favorite seasoning (We used RecTecs Asian Persuasion)
- Heat a cast iron skillet on high with enough oil to coat the bottom of pan
- Sear all sides of venison until you get a nice caramelization.
- Turn smoker on low 180F to 200F (If you do not have a smoker this can be braised in marinade juices with a Crock-pot or roasting pan)
- If using smoker, leave directly on rack for 2 hours
- Pour remaining marinade in tin pan and place roast in pan, cover with foil and continue to cook until internal temp reaches 140F
- You can turn temp up to 250 if you don’t have the time for a slower cook.
Method Stir Fry
- Precook rice to direction on package. (We like to use chicken or beef stock instead of water, add an additional 1/4 cup if not using water)
- Use stir fry vegetables of your choice. (We chopped up, baby carrots, red bell pepper, red onion, jalapeno and pineapple. We also added fried egg)
- Heat pan on med/high, add oil and fry two eggs with yolk broken. Set aside on cutting board
- Add more oil to pan for stir-fry
- Add your stir-fry vegetables to hot pan along with 1 clove of garlic
- Add rice to pan along with egg, soy sauce and sesame oil
- Mix and heat through
Sauce Method:
- Mix all ingredients together in sauce pan
- Bring to a boil until jelly is liquified
- Set to side
- Tips:
- Slice venison against the grain
- Plate fried rice top with venison and drizzle with sauce
- You can also chop venison and mix with fried-rice
- Be sure to let venison rest after pulling from heat source, so juices distribute
