Now that I’m home for lunch and dinner, I can finally post some recipes! Before Wichita Restaurant Week, my husband and I “grilled” up this new take on Honey Sriracha Beef… with venison.
Remember when I said I had two deer worth of meat in my freezer? Well, I wasn’t joking. I haven’t bought beef yet this year, and I don’t think I’ll need to with the rich, red, clean meat my husband brought home in December.
I imagined slow cooking deer into a delightful barbacoa featured by Tasty by Buzzfeed, but I haven’t quite worked out a time to do it. Instead, I decided to try my luck with honey, Sriracha and soy sauce and grilling indoors.
My husband cut the backstrap into inch-ish cubes — mostly because I didn’t want to — and waited for me to mix the marinade, which is really more like a sauce.
Honey, Sriracha and soy sauce are all you need for this recipe. And wine — see picture above — because who cooks without wine?
(Note: The wine goes in you, not the sauce.)
I also chopped up an onion and a green bell pepper, dressed in salt, pepper, olive oil and golden balsamic vinegar to grill alongside the meat.
Usually, you would want to kabob these nuggets and turn them over an outdoor grill.
When the temperature is 25 degrees F and the Kansas wind is being a mad bro, you don’t really have the option of cooking over open, burning charcoal.
The neighborhood would go up in smoke.
Instead, my kitchen did.
And with every fan in the house spinning on high, plus a stand fan aimed at the wide open backdoor, the house was still full of smoke.
Kids, don’t grill indoors.
Even if you’re just using your stove…
Smoke or not, these little nuggets were gold.
Honey Sriracha Deer
- 1-2 lbs. venison backstrap, cut into 1-inch cubes
- 2 Tbs. Sriracha
- 2 Tbs. soy sauce
- 1 Tbs. honey
- 1/2 tsp. salt, plus more for the onions and peppers
- 1/4 tsp. white pepper
- 1/4 tsp. cracked black pepper
- 1/2 tsp. golden balsamic vinegar
- 1 Tbs. olive oil
- 1 red onion, cut into large sections
- 1 green bell pepper, cut into large sections
Chop the onion and pepper and toss with salt, cracked black pepper, golden balsamic vinegar (apple cider or white wine vinegar also work in a pinch) and olive oil.
Heat a cast iron skillet with a little olive oil and saute the onions and peppers until they’ve just got a bit of crunch left. You don’t want them to be shmushy.
Salt and pepper the venison, with the white pepper, and then coat it in Sriracha, soy sauce and honey.
Coat a cast iron grill pan with VEGETABLE or CANOLA oil — probably don’t use olive oil unless you have a powerful range hood — and heat to crazy hot.
That pan needs to be hot, hot, HOT — smokin’ before you put the meat on it.
Grill the venison in batches of six to eight pieces to medium rare.* Remove from the heat and set aside.
Once everything is cooked, load the plate with deer and a bowl with the veggies and chow down with your spouse or a friend. Two forks and several napkins required.
*My husband checked both deer to ensure they were healthy, without disease and safe to consume at medium rare. If you have not ensured your venison is consumable at this temperature, please understand that deer is susceptible to the same gut bacteria as beef and needs to be cooked accordingly.
Aaaannnnd after that lovely note, enjoy!