Even though the snow is piling up, it doesn’t mean you can’t still use the grill to make venison carne asada.
I have pretty distinct memories of my dad shoveling a little path to the grill so he could make dinner. It may have been because he didn’t know any other way to cook but that’s besides the point. Just because it is winter, doesn’t mean you have to skip out on grilling.
Grilling over an open flame is what it takes to get that charred venison taste. So shovel your paths, brave the rain or frost and trudge out to the grill to make some venison carne asada. If you live in temperate winter weather, well, lucky you; this should be easy.
2 1/2 cups soy sauce
1 cup olive oil (add after blending other ingredients, add and blend slowly)
1/3 cup fresh garlic
1/3 cup lime juice
1/3 cup chili paste
1/2 cup cilantro
2 teaspoons of the following:
pure sesame oil, salt, black pepper, white pepper, garlic powder, cumin, paprika, oregano
First off, make sure you heat the grill up because unlike in the summer, that metal is cold which makes cooking the meat obviously more difficult. Tenderize your venison steaks to about half an inch thick and let them marinate in your prepared sauce for a few hours.
During this time, sauté an onion and some red and green peppers until browned and soft and make the sides; rice and beans.
Once your grill is hot, put the steaks on and alternatively flip after the grill leaves its mark. Undercooked is always better because you can finish cooking the steaks in the oven if need be.
Slice the venison carne asada, against the grain, and put into warm tortillas with the grilled onions and peppers, some dirty rice and beans.
Best deer venison recipe ever, even in the winter.
Recipe adapted from Spokesman.