Garlic and Ginger Honey Glazed Sticky Venison

Every time I’m in camp with Chef Cliff, I request this recipe, so easy and very good.  Deb and I have made it several times and just recently did a video making this recipe. If it’s not already below in the recipe it will be soon.  From start to finish, this one only takes about 40 minutes.

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Ingredients:

• 2 lbs. boneless loin (cut into ¼ inch slabs)
• 1 tsp. kosher salt  
• ½ tsp. black pepper
• 1 Tbsp. canola oil
• 5 cloves garlic (chopped fine)
• 2 inches fresh ginger (chopped fine)
• ½ cup honey
• 2 Tbsp. sriracha or chili garlic sauce
• 1 Tbsp. rice wine vinegar

Method:

1. In a bowl mix together honey, sriracha, and rice vinegar.
2. Sprinkle elk with kosher salt and black pepper.
3. Pour oil into a heavy pan and heat.  Add elk into the pan working in small batches not to overcrowd the pan. Brown on sides, keeping rare and transfer to a plate. Rest elk 10 min then cut into strips.
4. Return pan to heat and add the garlic and ginger cook about ½ min.
5. Raise heat and pour in sauce mixture. Reduce sauce to a thick sticky constancy.
6. Add elk and toss to glaze each piece.  
7. Serve immediately over rice, with steamed broccoli.  
8. Garnish with sliced scallions.  

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