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Chinese Style Barbecue With Fried Rice (Elk Shoulder)

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
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