1/3 C. hoisin sauce
3 T. rice vinegar
2 T. soy sauce
2 T. minced garlic
1/4 C. minced scallions, including green parts
1 T. honey
1/2 tsp. salt
3 T. olive oil
1 boneless venison strip loin, 2-1/2 to 3 lb., well trimmed, silver skin removed

Whisk together hoisin, vinegar, soy sauce, garlic, scallions, honey, salt and oil, and scrape into a large resealable plastic bag. Add venison and seal, turning to coat evenly. Marinate in refrigerator for at least 4 hours. Remove venison from refrigerator and return to room temperature before cooking. Light a gas or charcoal grill and heat to medium. Grill for 15 minutes per side, turning once, for medium rare.

Yield: 6 servings
339 calories
10.7 g fat
0.6 g fiber