If you like thai flavors, you have to try this one...a great new way to make venison round steaks.
Time: 12 hrs and 10 mins • Prep Time: 12 hrs • Cook Time: 10 min
Serving Size: 41068
3 large garlic cloves
3 serrano chilies, stemmed
4 large green onions, trimmed, cut into 1" pieces
1 bunch (1/2 cup) cilantro leaves
4 1/2 tablespoons of fresh lime juice
1/4 cup fish stock
2 tablespoons sugar
1/4 teaspoon salt
1 (3.5 pound) venison top round, cut 1 1/4" thick, fat trimmed off
Place the cloves and chilies in a food processor and chop them fine. Add green onions and cilantro leaves and process some more, until minced. Add life juice, fish stock, sugar and 1/4 teaspoon of salt and then blend.
Transfer the marinade into a large (1 gallon) Ziploc bag and seal the steak in with it. Turn the bag over a few times to coat the steak. Refrigerate overnight and turn it occasionally.
Heat your barbecue grill to high heat. Drain the steak, but reserve the marinade. Season both sides of the steak with salt. Grill to your desired doneness (about 4 minutes per side for medium rare). Meanwhile, gently warm the marinade in a saucepan over medium heat, remove steak from the grill.
Cut the steak across the grain into 1/4" thick slices. Place slices on a warm platter. Brush with marinade and serve with your choice of sides.
Serve with rice, noodles or just about anything you'd like.
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