{"id":51890,"date":"2023-03-07T07:08:37","date_gmt":"2023-03-07T15:08:37","guid":{"rendered":"https:\/\/fromfieldtotable.com\/?p=51890"},"modified":"2023-03-07T07:08:37","modified_gmt":"2023-03-07T15:08:37","slug":"garlic-and-ginger-honey-glazed-sticky-venison","status":"publish","type":"post","link":"https:\/\/fromfieldtotable.com\/garlic-and-ginger-honey-glazed-sticky-venison\/","title":{"rendered":"Garlic and Ginger Honey Glazed Sticky Venison"},"content":{"rendered":"\r\n

Every time I’m in camp with Chef Cliff, I request this recipe, so easy and very good.\u00a0 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.\u00a0 From start to finish, this one only takes about 40 minutes.\u00a0<\/strong><\/p>\r\n

\u00a0\u00a0 \u00a0 \u00a0 \"\" \"\"<\/p>\r\n\r\n\r\n\r\n

 <\/p>\r\n

Ingredients:\u00a0<\/strong><\/em><\/h4>\r\n
    \r\n
  • 2 lbs. boneless loin (cut into \u00bc inch slabs)<\/span>\u00a0<\/span><\/li>\r\n
  • 1 tsp. kosher salt\u00a0<\/span>\u00a0<\/span><\/li>\r\n
  • \u00bd tsp. black pepper<\/span>\u00a0<\/span><\/li>\r\n
  • 1 Tbsp. canola oil<\/span>\u00a0<\/span><\/li>\r\n
  • 5 cloves garlic (chopped fine)<\/span>\u00a0<\/span><\/li>\r\n
  • 2 inches fresh ginger (chopped fine)<\/span>\u00a0<\/span><\/li>\r\n
  • \u00bd cup honey<\/span>\u00a0<\/span><\/li>\r\n
  • 2 Tbsp. sriracha or chili garlic sauce<\/span>\u00a0<\/span><\/li>\r\n
  • 1 Tbsp. rice wine vinegar<\/span>\u00a0<\/span><\/li>\r\n<\/ul>\r\n

    Method:<\/strong><\/em><\/h4>\r\n
      \r\n
    1. In a bowl mix together honey, sriracha, and rice vinegar.<\/span>\u00a0<\/span><\/li>\r\n
    2. Sprinkle elk with kosher salt and black pepper.<\/span>\u00a0<\/span><\/li>\r\n
    3. Pour oil into a heavy pan and heat.\u00a0 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.<\/span>\u00a0<\/span><\/li>\r\n
    4. Return pan to heat and add the garlic and ginger cook about \u00bd min.<\/span>\u00a0<\/span><\/li>\r\n
    5. Raise heat and pour in sauce mixture. Reduce sauce to a thick sticky constancy.<\/span>\u00a0<\/span><\/li>\r\n
    6. Add elk and toss to glaze each piece.\u00a0<\/span>\u00a0<\/span><\/li>\r\n
    7. Serve immediately over rice, with steamed broccoli.\u00a0<\/span>\u00a0<\/span><\/li>\r\n
    8. Garnish with sliced scallions.\u00a0<\/span>\u00a0<\/span><\/li>\r\n<\/ol>","protected":false},"excerpt":{"rendered":"

      Every time I’m in camp with Chef Cliff, I request this recipe, so easy and very good.\u00a0 Deb and I have made it several times and just recently did a […]<\/p>\n","protected":false},"author":5,"featured_media":51894,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[88,24],"tags":[206,223,188,217,216,221,209,222,219,218,220,151,208],"acf":[],"yoast_head":"\nSticky Venison<\/title>\n<meta name=\"description\" content=\"Sticky venison with honey is one of our most requested recipes. 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